Wash and pit your peaches. Slice into ½’ thick rounds and squeeze lemon juice over, add the vanilla and gently coat them well.
Heat a grill top or BBQ to high.
Slice the bread and drizzle with olive oil, then rub the lemon flesh over the bread lightly and sprinkle with a touch of sea salt.
Once the grate is hot, lightly grill the peaches and bread just until you get some grill marks and they are warmed through. Remove and let cool ten minutes.
Tear the burrata and alternate cheese, basil leaf, and peach down the length of the toast. Sprinkle with sea salt, and drizzle lightly with the balsamic glaze.
