Preheat your oven to 400 degrees Fahrenheit. Slice your baguettes into half-inch thick rounds. Arrange them on a large baking sheet. Brush both sides of each slice with high-quality extra virgin olive oil. Toast the bread for about 8 to 10 minutes until it turns golden brown.

While the bread is still warm, rub a raw, peeled garlic clove across the surface of each slice.

In a medium bowl, combine the diced tomatoes, half of the fresh basil, two tablespoons of olive oil, and a pinch of salt. Let this sit for at least 20 minutes.

Slice your peaches or nectarines into thin wedges. If they are very ripe, you do not need to do anything else. If they are a bit firm, toss them with a teaspoon of honey.

Place the mozzarella pearls in a small bowl with a drizzle of oil and some cracked pepper. Put the goat cheese or ricotta in another bowl.

Place the toasted bread in a large basket at the start of your Summer Bruschetta Bar. Follow with the savory toppings, then the cheeses, and finally the sweet items. Put the balsamic glaze and sea salt at the very end.

Garnish the Summer Bruschetta Bar with extra sprigs of fresh basil.