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1Prep the peaches
Grilled option: Brush 2 ripe peaches, halved and pitted with a little extra virgin olive oil and grill cut-side down on medium-high heat until caramelized with char marks. Let cool slightly, then slice. Fresh option: Thinly slice 2 ripe peaches, halved and pitted, and set aside.
2Toast the baguette
Slice 1 French baguette in half lengthwise. Brush the cut sides with the remaining 2 tablespoons extra virgin olive oil and toast in a pan or under the broiler until golden and crisp.
3Spread the burrata
Tear open 8 ounces of fresh burrata cheese and spread it generously across both halves of the baguette, letting the creamy interior spill out.
4Layer the peaches
Arrange the peach slices evenly over the burrata, slightly overlapping.
5Add proscuitto (optional)
If using, drape prosciutto slices loosely over the peaches so they fold and ruffle rather than lying flat.
6Finish and serve
Scatter fresh basil leaves over the top, then drizzle with balsamic glaze and honey. Finish with flaky sea salt and black pepper.
