PEACH, CORN AND BURRATA BRUSCHETTA

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Peach, Corn and Burrata Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 11

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

Steps:

  • 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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