Heat a good glug of olive oil in a large pan over a medium heat. Once hot, add the peaches, sugar and a pinch of salt and fry for 8-10 minutes, stirring frequently, until tender and caramelised on the edges.

Meanwhile, drizzle each slice of the ciabatta or baguette with olive oil and sprinkle with salt. Toast them on a griddle pan set over a medium-high heat for 1-2 minutes each side, or until lightly charred with grill marks (you can also do this in a frying pan – you just won't get the char marks!).

Break open your burrata and give it a rough whisk. Spread evenly over the toasts, then top with the peaches. Finish with a drizzling of balsamic glaze, a few basil leaves, a sprinkling of flaky salt and a good crack of black pepper.