In a small saucepan, combine vinegar and honey. Bring to a boil, then reduce heat to low and simmer for about 25 minutes or until mixture has reduced by half. Raise temperature to medium-high and cook for another 5 minutes, until thickened to the consistency of syrup, whisking continuously so mixture doesn’t burn. Remove from heat and set aside.
Combine sugar and lemon zest in a small bowl and mix together. Add the thinly sliced basil leaves, mix to coat, then set aside.
Arrange baguette slices on a large baking sheet, brush the top with oil and toast in the preheated oven for 3-4 minutes or until toasts are golden. Remove and let cool.
Gently slice Burrata ball in half, then slice into wedges and place on baguette toasts. Nestle a wedge of nectarine in a basil leaf and place on top of Burrata. Drizzle with reserved balsamic glaze and sprinkle with lemon sugar. Serve at room temperature.