Brush bread slices with olive oil and grill for a minute on each side. Set aside.
Now put peach slices on the hot grilling pan and grill for 30 seconds on each side.
Spread 2 tablespoons ricotta on each bread slice, season with salt and pepper to taste.
Top it with prosciutto, grilled peach slices and toss mint leaves on top.
Prepare the honey balsamic reduction. On medium heat, bring the balsamic vinegar and honey to a boil. Reduce heat and simmer until the mixture is reduced to half. Should take about 10 minutes of simmering. The mixture will thicken as it cools.