Grilled Peach and Stracciatella Tartine

0 Make the Stracciatella: Shred the mozzarella into thin strands. Combine with the heavy cream in a container. Cover and refrigerate at least 4 hours, or overnight for best texture.
1 Wrap the Peaches: Wrap each peach slice in a piece of prosciutto. Thread onto skewers to make flipping easier, especially on a grill where the slices can slip through the grates. Skip the skewers if using a pan.
2 Make the Pistachio Herb Sauce: Add the tarragon, chives, parsley, pistachios, parmesan, vinegar, fresno chile, crushed red pepper, lemon zest, and olive oil to a food processor. Process until chunky and smooth. Season with salt and pepper. Add more olive oil to loosen, if needed.
3 Grill the Peaches: Preheat the griddle, grill, or pan to medium-high, about 375°F to 400°F (190°C to 205°C). Add the prosciutto-wrapped peaches. Cook 2 to 3 minutes per side, until golden on both sides.
4 Toast the Bread and Assemble: Drizzle olive oil on both sides of the baguette. Grill until golden. Rub with the garlic clove. Spread the stracciatella over both halves. Drizzle with honey. Top with the grilled peaches and pistachio herb sauce. Slice each half into 6 pieces. Garnish with edible flowers, if using.