Two Italian classics collide in one great dish: All the fresh flavors of Caprese salad--ripe, juicy produce, creamy cheese, fresh basil and good olive oil--get mashed up with bruschetta, the Italian appetizer of garlic-rubbed crusty bread. And the longer this summery salad sits, the better it gets.
Arrange the bread slices on a baking sheet in a single layer. Bake until dried out and golden around the edges, about 7 minutes. When cool enough to handle, rub both sides of each slice with the cut side of the garlic clove.
Whisk together the oil, vinegar, red pepper flakes, 3/4 teaspoon salt and several grinds of black pepper in a large serving bowl until combined. Toss in the tomatoes, peaches and onion, then set aside to marinate for 10 minutes.
Tear the bread into bite-size pieces, add them to the bowl and toss to coat. Add the basil and salt and black pepper to taste. Cover and let sit until the bread is softened and the flavors marry, at least 30 minutes and up to 2 hours.
Divide the panzanella among 8 bowls and top each with half a ball of burrata. Drizzle with olive oil and serve immediately.