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For whipped burrata, add burrata, salt, milk, and olive oil to a blender or blender cup, and blend on High until light and fluffy. Cover and leave in the fridge until needed.
To prepare bread, pan-fry bread in olive oil over medium-high heat until browned on both sides. Bread can also be toasted until browned, and while hot, drizzle with olive oil. For grilled bread, lightly brush both sides with olive oil, and grill over charcoal until golden brown, and lightly charred on the edges.
Peach and Basil Appetizers: Top prepared bread with whipped burrata, then scatter basil over the cheese. Top with peach slices. Drip some olive oil over the top, and sprinkle with salt.
Tomato, Basil, and Balsamic Appetizers: Simmer balsamic vinegar in a pan over medium-high heat until reduced by half. Transfer into a small bowl and let cool. It will thicken as it cools. Top prepared bread with whipped burrata, then tomatoes, and scatter basil on top. Sprinkle with salt, and drizzle balsamic reduction on top.
Prosciutto and Fig Appetizers: Top prepared bread with whipped burrata. Tear prosciutto into thin strips and drape over the cheese. Drip fig jam over prosciutto in small dollops. If jam is too thick, stir in a little cold water to loosen. Season generously with black pepper.