Peach and Corn Burrata Crostini
Toasted baguette topped with creamy burrata, a peach and grilled corn salad, and a drizzle of honey!
Servings 20 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!