1. Prepare the ingredients by slicing sourdough or baguette into 1/2-inch slices and brushing with olive oil. Slice peaches into wedges and toss them with olive oil and a pinch of kosher salt. Drain burrata and set aside at room temperature.
2. Toast the bread in a preheated oven at 400°F for 8-10 minutes until golden and crispy. Optionally, rub each slice with a garlic clove for added flavor.
3. Heat a grill or grill pan over medium-high heat and grill peach wedges for 1-2 minutes on each side until caramelized and grill marks appear.
4. Spread or spoon a generous layer of burrata cheese onto each toasted bread slice.
5. Add a slice or two of grilled peach and a piece of thinly sliced prosciutto onto each crostini.
6. Top with a fresh basil leaf for added flavor and color.
7. Drizzle with hot honey, balsamic glaze, or basil-infused olive oil for a finishing touch.
8. Arrange the crostini on a platter and serve immediately. They can be enjoyed warm or at room temperature.