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Wash and slice the peaches in half and remove the pits. Cut each half into thick slices.
Place the peach slices on cast iron pan
Add butter, sugar, salt, rosemary and cook for a 5 min on a high heat, until desired brownness.
While the peaches are roasting, toast the white bread slices until they are golden brown.
Once the bread is toasted, spread a generous amount of yogurt on each slice.
Once the peaches are done roasting, remove them from the oven and let them cool slightly.
Arrange the roasted peach slices on top of the yogurt-covered bread slices.
Garnish the toasts with fresh basil leaves, pine nuts and fig glaze.
Serve immediately and enjoy your breakfastast.