Prepare ricotta by bringing the milk, cream, and salt slowly to a boil. Let simmer a minute, then turn off heat. Add lemon juice, stir, and let rest 15 minutes. 

Set up a cheesecloth over a strainer, and pour it over it, letting the curds and whey separate. Chill in refrigerator for a couple of hours, or until ricotta has reached desired level of thickness.

Preheat grill over medium. Slice baguette slices, butter one side. Grill each baguette until warmed-through and slightly crisp with grill marks.

Spread ricotta over grilled baguette slices, top with peach wedge, basil, and balsamic glaze. Set out on platter and serve immediately.