Grilled country bread with burrata, guava and spicy pepper tartines

Put a little sugar and balsamic in a pan to make a gastrique.

Take the tops off the guavas and use the flesh only; save the hard seeds.

Grind the assorted dried peppers.

Transfer the gastrique; it thickens as it cools until silky smooth.

Slice the country bread; grill it with a little olive oil and salt.

Cut the guava into strips and wedges; dress with a little olive oil and a tiny bit of salt.

Pile burrata generously on the grilled bread as the base; add the guava.

Dress lightly with the balsamic gastrique, since it is already sweet; finish with the ground pepper, sparingly; cut and serve.