Preheat your grill to the high.
In a small bowl, stir together the butter, basil, rosemary and cilantro. Take 3/4 of the sliced bread and spread one side with the herb butter. Leave the remaining slices plain since they work best with the ricotta and fruit.
Before grilling the bread, set out the accompaniments so the bread is warm when serving. I like to mash the avocado with the lime and pepper flakes and place it in a bowl. Stuff the pepperazzi peppers with the goat cheese and place them in a bowl. Slice the tomatoes, slice the mozzarella and whisk together the sour cream and pesto. Finally, add the ricotta cheese to your food processor and blend until completely smooth and creamy. Add in the vanilla paste and blend again until combined. Place the ricotta in a bowl and slice the peaches. In the video, we also served this with bing cherries! Delish.
To grill the bread, place it on the grill and grill about 1 to 2 minutes per side. Keep an eye on it as the grill time will depend on where it is placed and how hot the grill is. I like to grill the plain bread first, then I finish with the bread with herb butter. Once all the bread is grilled, set it out with the avocado mash, caprese toppings, whipped ricotta + fruit and the stuffed pepperazzi. Dig in!