Brush bread slices with oil and place on a baking sheet. Set the broiler to High and broil for 1 to 2 minutes, until golden. Remove from the oven and set aside.

In a small saucepan, add balsamic vinegar and brown sugar. Bring to a boil over medium-high heat and cook until thickened, about 4 to 5 minutes. Remove from heat, stir in black pepper, and set aside.

Cut Gallo Salame® Italian Dry Salame slices in half, forming half-moons.

To assemble, spread each slice with 2 teaspoons of ricotta. Top with two halves of salame, then top with chopped peaches, distributing them evenly across the toasted bread pieces. Drizzle with balsamic glaze and sprinkle with fresh basil.