Crostini with Grilled Peaches Prosciutto Burrata and Basil

Ingredients

• For the Crostini
• 4-5 Peaches (I was able to get about 10 slices from each peach)
• 4 + 1 1/2 tablespoons Extra Virgin Olive Oil (separated)
• 3/4 + 1/2 teaspoons Kosher Salt (separated)
• as needed Neutral Oil (I.e: Vegetable Oil to coat the grill)
• 1 loaf Artisan Tuscan Loaf (I was able to get 12 slices)
• 12 ounces Burrata Cheese
• 2.5 ounces Sliced Prosciutto
• 1.5 ounces Basil (I like to use the smaller leaves that are attached to the buds for garnishing)
• The Sauces
• 1 cup Basil (For Basil Oil)
• 1/2 cup Extra Virgin Olive Oil (For Basil Oil)
• 1/4 teaspoon Kosher Salt (For Basil Oil)
• 3/4 cup Balsamic Vinegar (For Balsamic Reduction)
• 1/3 cup Honey (For Honey Drizzle)
• 1/2 cup Pesto (store-bought)

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