Begin by washing the peaches. Cut them in half, core out the pit, and then cut into quarters to get slices. Place on a serving platter.

Add the burrata to the platter, either as a whole ball or torn around the peaches. Top with fresh basil leaves.

Drizzle with olive oil and balsamic vinegar or glaze. Sprinkle with flakey salt and black pepper.

Serve as is, or on toast, as a salad, on top of a protein, or as part of a cheese board.