To prepare, soak fresh morels in a bowl of warm (not hot) salt water for ~5 minutes to remove any dirt or bugs. Remove from water and trim off the end. Slice in half lengthwise and soak in a new batch of warm salt water for an additional 5 minutes. Remove from water and let drain on a clean paper towel.

In a pan over medium heat, heat olive oil and 1 tbsp butter. Sauté minced shallot and garlic until translucent. Add in the thyme and morels and cook, stirring occasionally until morels are tender.

While the mushrooms are sautéing, cook pasta until al dente. Add pasta and ~1/3 cup of pasta water to the mushroom mixture. Add in the remaining 2 tbsp butter and cook on med-high heat for ~1 minute. Season with s+p and top with grated parmesan. Enjoy!

Remove the burrata from the fridge to allow it to come to room temperature.

Turn your grill onto medium-high heat and brush the bread rounds and cut-side of peaches with olive oil.

Grill the peaches until charred and caramelized, about 2-3 minutes (note: only grill the one side of the peaches, do not flip).

Grill the bread slices until grill marks appear (1-3 minutes per side).

Set the peaches and bread aside to cool. Drain the burrata ball and place on a plate. Slice peaches into 1/3 inch slices.

To assemble, place a few peach slices on the grilled bread. Break open the burrata and place on top of the peaches. Finally, drizzle with the balsamic glaze and sprinkle on chopped basil and salt & pepper.