Peach Crostini With Stracciatella

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2 medium-size firm-ripe peaches, about 5-6 ounces each, halved, pitted and sliced into 1/4-inch segments

2 scallions, light green and white parts thinly sliced into rounds (about 2 tablespoons)

1/4 teaspoon chile flakes

2 tablespoons extra-virgin olive oil + more for brushing

2 tablespoons freshly squeezed lemon juice

Kosher salt

Freshly ground black pepper

4 large slices country-style sourdough, cut 1-inch thick

1 garlic clove

8 ounces stracciatella, burrata or any soft, fresh mild cheese

Sel gris or other high-quality coarse, crunchy salt

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