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1
Preheat oven to 450u00b0F and position a rack in the center of your oven.
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2
Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
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3
Pour off the fat from the skillet, but reserve 2 teaspoons of the fat (make up any difference with olive oil).
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4
Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
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5
Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
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6
Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
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7
After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
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8
Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).
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9
Place the burrata cheese in the center of a large serving platter and carefully slice the cheese to reveal the creamy center, but being careful not to slice all the way through; season lightly with salt.
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10
Slice the peaches into wedges and arrange them, along with the toast, around the cheese; sprinkle with the herbs, drizzle some oil and the honey over the peaches and cheese.
