Peach and Burrata Bruschetta

To easily peel the peaches, blanch them in boiling water for about 30 seconds, then immediately transfer to an ice bath to stop the cooking.

Peel, pit, and slice the peaches into bite-sized pieces and place them in a bowl.

Zest a lemon into a separate small bowl and set aside for later. Squeeze the lemon juice over the sliced peaches to prevent them from browning.

Slice the baguette on a bias into 1/2-inch thick slices.

In a small saucepan, melt the unsalted butter over low heat.

Arrange the baguette slices on a baking sheet. Drizzle generously with extra virgin olive oil, then brush with the melted butter, ensuring each slice is coated edge to edge.

Season the bread slices with kosher salt.

Grill the bread on a grill pan over medium-high heat until toasted with char marks on both sides.

While the bread is still hot, rub the surface of each slice with a whole, peeled garlic clove.

Spread the creamy burrata cheese over each slice of grilled bread.

Arrange the sliced peaches on top of the burrata.

Sprinkle with flaky sea salt for texture and drizzle with a little more extra virgin olive oil.

Top with balsamic pearls, thinly sliced green onions, and the reserved lemon zest.