Bring a pot of water with 1 tablespoon of salt to a boil. Add the basil and spinach, blanch for 30 seconds, then transfer to a bowl of ice water. Let sit for 5 minutes.
Squeeze the excess liquid out. In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic cloves, olive oil, and salt. Pulse while gradually adding the olive oil until the mixture forms a smooth paste. Add water if needed for a lighter texture. (A mortar and pestle can also be used.)
For the Peaches:
Cut the peaches into slices and discard the pits.
Place butter in a warm skillet over medium heat. Once melted, add the peaches in a single layer, sprinkle the sugar evenly, and add a pinch of salt. Mix gently and let the sugar dissolve.
Cook for 5-7 minutes, then flip the peaches and cook for another 5 minutes.
Remove and pat dry any excess butter.
To Assemble:
Lightly toast the bread.
Using a butter knife, spread the pesto over the toast.
Place the burrata cheese on top of the pesto and spread it across the toast.
Top the burrata with the caramelized peaches.
Sprinkle chili flakes on top of the peaches and drizzle with Colavita Organic Balsamic Glaze.
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