Make the basil pesto

• Toast the pine nuts in a dry pan until golden.
• Blend the basil, pine nuts and parmesan with the olive oil until smooth, leaving out the garlic so the peaches shine.
• Season with salt and black pepper.

Caramelize the peaches

• Heat a little olive oil in the pan over medium-high heat.
• Cook the peach wedges until golden and jammy, turning once.

Toast the baguette

• Brush the cut sides of the baguette with olive oil.
• Toast in the pan or oven until crisp and golden.

Assemble the sandwich

• Spread the pesto generously over the toasted baguette.
• Layer the heirloom tomato slices and caramelized peaches.
• Tear the burrata over the top, season with salt and pepper and close the sandwich.