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Collection: Party, Appetizers & Salads
Recipe By: Mina Mikail
Peach Corn And Burratta Cheese Bruschetta
Ingredients
- 2 ears corn, kernels cut off
- 2 small peaches, sliced into thin wedges
- 1 Fresno or serrano chile, thinly sliced
- 1/3 cup chopped fresh basil
- 2 teaspoons white balsamic vinegar
- 1 tablespoon extra-virgin olive oil, plus more for drizzling, optional
- 1/2 teaspoon kosher salt
- Eight 1/2-inch-thick slices ciabatta bread
- 1/4 cup olive oil
- 8 ounces burrata cheese, drained and patted dry
- 1/2 teaspoon flaky sea salt
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Directions
- In a medium bowl, combine the corn, peaches, chile, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side.
- To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired.
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