Burrata with Grilled Peaches and Confit Tomatoes

Ingredients

• Confit Tomatoes

  • 2 cups (280 g) cherry tomatoes, halved
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) balsamic vinegar (white balsamic, if possible)
  • 2 tsp (10 ml) honey
  • ½ tsp salt
  • ¼ tsp Espelette pepper

• Burrata

  • 2 large peaches, pitted and cut into 8 wedges each
  • 3 tbsp (45 ml) olive oil
  • 1 burrata (½ lb/225 g), drained and at room temperature
  • 1 tbsp (15 ml) honey
  • Basil leaves, to taste
  • Fleur de sel, to taste
  • Toasted bread, to taste