Whipped burrata on fried bread, three ways (peach and basil; tomato and balsamic; prosciutto and fig)

Put four 4-ounce burrata balls in a blender cup with a big pinch of salt, a small splash of whole milk and a generous splash of olive oil.

Whip with a stick blender until very smooth, light and fluffy; add no garlic, herbs or hot pepper. Cover and refrigerate.

Drizzle bread slices generously with olive oil on both sides and cook in a pan over medium-high heat a few minutes per side until browned and starting to crisp, without drying out the inside; cool on a plate.

variation: toast the bread in a toaster and drizzle generously with olive oil while hot.

Slice the unpeeled peach into wedges around the pit.

Chiffonade the basil: stack five or six leaves, roll tight, slice across into ribbons with a sharp knife so the edges do not blacken.

Reduce balsamic vinegar over medium-high heat by about half; transfer to a bowl, where it thickens as it cools to like runny honey.

Peach version: spread fried bread generously with whipped burrata, scatter basil, add two or three peach slices, a few drops of olive oil and a little flaky sea salt.

Tomato version: whipped burrata, sliced cherry tomatoes, fresh basil, a generous pinch of sea salt and the balsamic drizzle.

Prosciutto version: whipped burrata, torn prosciutto with gaps left for fig jam drizzled in, finished with freshly ground black pepper.

variation: grill the peaches until caramelized at the edges with a little char, or grill figs and slice them in place of the jam.

variation: grill the bread with a few drops of olive oil on each side, moving it and flipping early and often, getting a little char on the edges.