If you cannot find burrata cheese you can substitute fresh mozzarella instead. This recipe comes from Chef Bill Taibe of le Farm and The Whelk, both in Westport, CT, by way of "Fine Cooking" magazine.
Preheat oven to 450°F and position a rack in the center of your oven.
Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
Pour off the fat from the skillet, but reserve 2 teaspoons of the fat (make up any difference with olive oil).
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.
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.
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.
After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
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).
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.
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.