Crushin’ On Crostini
Stone fruits are some of my favorite fruits, so I’m trying to make the most of them before their season ends. Peach, corn, and burrata is a popular salad combination in the summer. I decided to transform this crowd favorite salad into one of my favorite appetizers — Peach and Corn Burrata Crostini. Crostini are so fun because they’re usually pretty simple to make, but they look so fancy and elegant. I also like the idea of taking the salad version and turning it into a delicious handheld appetizer that can easily be passed around at a party. So if you’re looking to use the last of your peach supply, let’s get ready to make these Peach and Corn Burrata Crostini!
Fire Up the Grill
One thing I love about this crostini recipe is that there’s minimal cooking. It’s overall a very fresh appetizer, but I can’t lie and say that I don’t love a little char on my corn. It adds a nice color contrast and brings out the sweetness in the corn. So to get the corn started, heat the grill over high heat. When the grill is hot, add the corn onto the grill and cook for 7-10 minutes until the kernels are tender and slightly charred all around. Remove the corn from the grill and set it aside to cool. When it’s cool enough to touch, slice off the kernels.
Then in a bowl, combine the grilled corn, peaches, red onion, chopped basil, olive oil, lemon juice, kosher salt, and pepper. Mix until the ingredients are evenly distributed then set aside while we work on our baguette.
The Perfect Toast
Place an oven rack on the 2nd highest level. Preheat the broiler. Line a baking sheet with foil and drizzle on some olive oil. Add the sliced baguette to the baking sheet and arrange them in a single layer. Drizzle more olive oil on top of them. Place them under the broiler and broil for 2-3 minutes on each side until toasted and slightly golden. Remove them from the oven. My perfect level of toastiness for crostini is when the outside develops a little color and crispness, but when you press down into the center, it still has a little give. This ensures that the crostini will be sturdy enough so that it won’t get soggy from the toppings. At the same time, it still has a slight softness inside, which adds a little chew to the bite.
Oh, Honey
To assemble the crostini, dollop a spoonful of the burrata onto the crostini. Top the burrata with a spoon of the peach and corn salad. Drizzle the honey over each crostini and garnish them with basil leaves. The honey is essential to this recipe because it compliments the burrata and enhances the natural juicy sweetness of the peaches. If you’re feeling a little extra fancy, sprinkle flaky salt on top!
Whether you’re a fan of peach salads or not, you have to try out these Peach and Corn Burrata Crostini before peaches go out of season. The freshness of the peach salad is perfectly balanced with the creaminess of the burrata. Then the toasted baguette adds such a nice textural crunch and chew that contrasts the softness of everything else. These little toasts are a delicious and easy appetizer to show off to your friends and family. So let me know if you try this recipe out, and I hope you enjoy the last month of summer!
Peach and Corn Burrata Crostini
Ingredients
- 1 Corn Cob (husked)
- 2 Peaches (diced ¼ inch)
- ¼ cup Finely Chopped Red Onion
- 2 Tbsp Chopped Basil Leaves
- 3 Tbsp Olive Oil
- Juice from ¼ of a Large Lemon
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- 1 Baguette (sliced on a bias)
- 16 oz. Burrata (4 balls, drained)
- Honey (for drizzling on top)
- Basil Leaves (for garnish)
Instructions
- Heat the grill over high heat. When hot, add the corn and cook for 7-10 minutes until the kernels are tender and slightly charred all around. Remove the corn from the grill and set it aside to cool. Slice off the kernels.
- In a bowl, combine the grilled corn, peaches, red onion, chopped basil, olive oil, lemon juice, kosher salt, and pepper. Mix until the ingredients are evenly distributed then set aside.
- Place an oven rack on the 2nd highest level. Heat the broiler. Line a baking sheet with foil and drizzle on some olive oil. Add the sliced baguette to the baking sheet and arrange them in a single layer. Drizzle more olive oil on top of the baguette.
- Place them under the broiler and broil for 2-3 minutes on each side until toasted and slightly golden. Remove them from the oven.
- To assemble the crostini, dollop a spoonful of the burrata onto the crostini. Top the burrata with a spoon of the peach and corn salad. Drizzle the honey over each crostini and garnish them with basil leaves. Enjoy!
