Peach Caprese Crostini Salad with Burrata

Chop or slice Peaches (2) and Heirloom Tomatoes (2 1/2 cups) to your preferred sizes and place in a medium bowl with the Fresh Basil (1/3 cup), Fresh Oregano (2 Tbsp), Elephant Garlic (1 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Balsamic Glaze (1 Tbsp), and Salt (1 tsp). Toss. Set aside and leave to macerate for about 10 minutes.

Heat panini grill to manufacturer's suggestion. I set mine to about 300 degrees F (150 degrees C). Mix Butter (1/2 cup) with the Elephant Garlic (1 Tbsp) and Salt (1 pinch). Slice the Sourdough Baguette (1) into small pieces, and spread each side with garlic butter. Grill slices on the panini grill until they have markings but are still soft on the inside.

Shred one of the Burrata Cheese (4) each on 4 separate plates and add the crostini, tomato/peach mixture, and a drizzling of the sauce from the bottom of the bowl.