Summer bruschetta platter with burst tomatoes, grilled peaches and burrata

Cook the tomatoes on the stovetop with garlic and extra virgin olive oil, seasoned with salt, until they soften and burst at the edges but do not turn to mush, about two to three minutes. Set aside; they turn jammy as they cool.

Slice the bread and set aside.

Cut the peaches into big thick wedges and toss with a little olive oil to keep them from sticking.

Grill the peaches about a minute on the first side without disturbing them, until grill marks form; flip and grill another minute or two, then rest until assembly. Char the bread alongside.

Rub the hot charred bread with a clove of garlic.

Pile the tomatoes at both ends of a platter, surround with the bread and peaches, and set the burrata in the center.

Drizzle the peaches with hot honey. Open the burrata and drizzle with extra virgin olive oil; finish with a little salt, plenty of black pepper and fresh basil leaves.