In a skillet over medium-high heat, toast the apricots for 1-2 minutes on each side, or until nicely colored.
In a bowl, combine cherries, cherry tomatoes, basil, honey, balsamic vinegar and olive oil. Season with salt and pepper and mix well.
Serve the grilled apricots with the cherry tomato mixture. Garnish with burrata cheese and more basil. Garnish with a drizzle of Agorelio La Belle Excuse organic extra-virgin olive oil and serve with bread croutons.