Summer panzanella with burrata

Ingredients:

• 1 ciabatta (350g), sliced ​​2.5cm thick.
• 1 clove garlic, cut in half
• 0.5 cup olive oil + extra for drizzling
• 1/4 cup white balsamic vinegar
• A pinch of red pepper flakes
• 700 g tomatoes, cut into bite-sized pieces
• 700 g peaches, cut into bite-sized pieces
• Half a red onion, thinly sliced
• 1.5 cups fresh basil leaves, coarsely chopped
• 4 balls of burrata weighing 110 g each.

Preparation:

1. Preheat the oven to 220°C (425°F). Place the bread slices on a baking sheet in a single layer. Bake until they are dry and golden brown around the edges, about 7 minutes. When the bread has cooled sufficiently, rub both sides of each slice with the cut side of a garlic clove.
2. In a large serving bowl, combine the olive oil, vinegar, red pepper flakes, 3/4 teaspoon salt, and a few grinds of black pepper until smooth. Add the tomatoes, peaches, and onions, then let marinate for 10 minutes.
3. Cut the bread into small pieces, add them to the bowl, and toss to coat. Add basil, salt, and black pepper to taste. Cover and let sit until the bread softens, at least 30 minutes to 2 hours.
4. Divide the panzanella into 8 bowls and top each with a burrata ball half. Drizzle with olive oil and serve immediately.