Peach Burrata Crostini with Cherry Tomato Vinaigrette

1. Wash all produce before preparing your meal.
2. Cherry Tomato Vinaigrette: In a wide saucepan bring 5 tbsp. of the olive oil, the cherry tomatoes, thyme, honey and red pepper flakes (if using) to a boil over medium heat. Reduce heat to medium-low, cover and simmer tomatoes, gently shaking pan occasionally, until tomatoes just begin to burst their skins, 6 to 8 minutes. Stir in vinegar; season to taste with salt and pepper. Let cool slightly.
3. Preheat oven to 425°F. Slice baguette in half lengthwise in half and crosswise into 5 or 6 pieces, for a total of 10 to 12 pieces. Brush remaining 3 tbsp. olive oil on cut side of bread; place pieces, olive oil side up, in single layer on a baking sheet. Bake until toasted and golden brown, 3 to 5 minutes.
4. Place crostini on a large serving tray; top with some of the burrata cheese and sliced peaches. Spoon some of the tomatoes and their juices on top. Garnish with additional thyme.

Recipe courtesy of Nature Fresh