Step 1

In a medium bowl, combine the peaches, basil, mint, redpepper flakes, olive oil, balsamic vinegar and ½ teaspoon kosher salt. Setaside and let the mixture marinate for at least 30 minutes at room temperature,or up to 2 hours in the refrigerator.

Step 2

Meanwhile, heat a stovetop grill pan over medium-high heat.Brush the bread slices with oil and grill until lightly marked on both sides, 4to 5 minutes total.

Step 3

To serve, spoon the peach and cherry mixture onto a platter.Tear the burrata into bite-sized pieces and arrange them over the salad.Sprinkle the flake salt evenly over the cheese and drizzle the cheese with alittle extra olive oil, balsamic, and fresh herbs if desired. Serve with the grilledbread.