For the Caprese

1. Arrange the tomato and peach slices on a large plate or small serving platter.
2. Add the prosciutto by tearing into smaller pieces and placing in the gaps between the tomato and peach slices.
3. Add the burrata by gently pulling it apart into smaller chunks, and placing over the tomato, peach, and prosciutto.
4. Add the basil leaves, then lightly drizzle some olive oil over the salad. Season with salt and pepper.
5. Serve with grilled garlic toast.

For the Garlic Toast

1. Heat a grill pan (or grill) over medium heat.
2. Lightly brush both sides of the bread slices with olive oil.
3. Place bread slices on the grill. Grill them for 2-3 minutes per side, or until slightly crispy.
4. Remove from the grill, and let sit for one minute.
5. Lightly rub the garlic clove over the toasted bread. A little goes a long way here.
6. Serve with the Peach and Heirloom Tomato Caprese.