Preheat the grill to medium-high heat and brush the peach halves with olive oil.

Cool for 5 minutes, then slice. Flip and grill for 1 minute. Grill peaches cut-side down for 3-4 minutes, until you see charred lines.

Place the tomatoes, peaches, and basil on the platter, then tear burrata cheese on top.

At room temperature is best... Rem drizzles some olive oil and balsamic glaze over the top, then sprinkle with salt and pepper.