Grill the peaches

• Heat the grill pan over medium-high heat.
• Brush the peach halves with olive oil and season with salt and pepper.
• Grill cut-side down until charred and slightly softened, then slice.

Warm the tortillas

• Warm the tortillas in a dry frying pan until soft and lightly toasted.
• Keep them wrapped so they stay warm.

Assemble the tacos

• Tear the burrata into the tortillas.
• Add the grilled peach slices and draped prosciutto.
• Scatter with basil leaves and drizzle with balsamic glaze.