Heat a large pan over medium heat. Add the olive oil, tomatoes and a pinch of salt and pepper. Cook until the tomatoes just begin to burst, about 10 minutes. Remove from the heat and let cool slightly, then stir in the vinegar.
Preheat your grill to high heat or preheat your oven to 200°C.
Place the bread on a baking sheet and heat in oven until lightly toasted.
Meanwhile, grill each peach slice until golden and beginning to caramelise.
To assemble, top garlic bread with grilled peaches, break the burrata over the top, top with a layer of tomato mixture and avocado. Add micro greens and serve immediately.
