Peach, Corn and Burrata Bruschetta
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 303
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 29
- Sodium
- 334
- Total: 1 hr (includes marinating time)
- Active: 30 min
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
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.