1 (6 oz) ball fresh burrata cheese

15 cherry tomatoes

3 peaches, cut in 8

4 cups arugula

½ cup walnuts, chopped

Flaky sea salt

2 tbsp extra virgin olive oil

1 clove garlic

Freshly cracked black pepper

Balsamic vinegar glaze

1 baguette

Take the burrata out of the fridge about 30 minutes before serving so it comes to room temperature. Keep it in the packaging until ready to assemble.

Preheat the oven to 400°F. Toss the cherry tomatoes with olive oil, salt, and pepper, spread them on a tray, and roast until soft, about 10 minutes. Slice the baguette into strips and arrange on a clean pan. Toast in the same oven for about 7 minutes, until golden and crisp. Drizzle with olive oil. Trim the end of the garlic and rub on bread.

Brush the peaches lightly with olive oil. Grill for about a minute on each side until lightly charred with grill marks.

To assemble, create a bed of arugula on a serving platter. Gently remove the burrata from its packaging, drain the liquid, and place it in the centre. Arrange the roasted tomatoes and grilled peaches around the cheese. Drizzle generously with balsamic glaze, then top with flaky salt, cracked black pepper, and walnuts. Serve with toasted baguette slices.