Stone Fruit finale — Les Petites Gourmettes

Ingredients

• 3 ripe peaches, halved and pitted
• 2 ripe plums, halved and pitted
• 2 ripe apricots, halved and pitted
• Vanilla Bean Olive Oil or a high-quality fruity olive oil
• Three 1/2-inch thick sourdough bread slices, cut into 1/2-inch cubes
• Sea salt and freshly ground black pepper
• 3 cups arugula
• 8 slices prosciutto, rolled slightly
• 12 fresh basil leaves
• 8-ounce package of burrata cheese
• Balsamic vinegar