Cut the peaches in half, remove pit.
Cut tomato in half and carefully remove top core with a paring knife.
Slice the peaches and tomato into roughly 1-inch, uneven shapes and add together to a bowl with a big pinch of salt and stir well.
Dab the burrata with a paper towel, open and spread with a spoon onto a large plate or platter. Season with a good pinch of salt.
In a small bowl, mix the honey, white balsamic vinegar and olive oil and pour over the tomatoes and peaches. Add the basil and stir well.
Spoon the Caprese over the burrata including all the juice in the bottom of the bowl, finish with a drizzle of olive oil, cracked black pepper and salt, to taste.
Serve with grilled, crusty, garlic-rubbed bread. Enjoy!