In a small jar, combine 2 tablespoons of balsamic vinegar, 3 tablespoons of extra virgin olive oil, 1 minced garlic clove, 1 tablespoon of honey, and a pinch of flaky sea salt and freshly cracked black pepper. Secure the lid tightly and shake vigorously for about 30 seconds until the ingredients are fully emulsified.

In a large mixing bowl, toss together 2 diced ripe peaches and 1 cup of halved cherry or grape tomatoes. Drizzle the prepared vinaigrette over the fruit mixture and gently fold until everything is evenly coated. Let the mixture sit for 10-15 minutes at room temperature.

Preheat your oven to 400°F (200°C). Slice 1 loaf of crusty Italian or ciabatta bread into ½-inch thick slices. Arrange the bread on a baking sheet and brush each slice with a light coating of extra virgin olive oil. Bake for 8-10 minutes or until they are golden brown and crisp.

Once the bread is toasted and still warm, gently tear 8 ounces of burrata cheese into pieces and spread it over each slice of crostini. Spoon the marinated peach and tomato mixture onto each piece of bread.

Arrange your Peach and Tomato Burrata Bruschetta on a serving platter. Just before serving, sprinkle with flaky sea salt and add torn basil leaves.