Corn, Peach, & Jalapeno Salsa with Burrata on Toast Points is your new summer go-to appetizer. Filled with fresh summer ingredients & creamy burrata.
Y'all. Y'all. Y'all! This week is going to blow your socks off! Corn Peach & Jalapeño Salsa with Burrata on Toast Points is what we are practically living off of this summer and I am not mad about it.
Like I said last week, I love summer for so many reasons, but the food this time of year is my favorite! Fresh produce everywhere, eating my weight in watermelon, needing only a grill to cook.
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ME
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This salsa comes together so easily and is using all fresh ingredients. It hits all the flavor points - crunchy corn, sweet & juicy peaches, a kick of heat from the jalapeño, and all tucked away on creamy burrata. I mean!!!! Yes, please!
How to Make
- Toss some ears of corn on the grill for 5-10 minutes until they get a nice char on them
- Cut the kernels off and add them to a bowl
- Dice fresh peaches, jalapeño, green onions and toss to combine
- Drizzle a little olive oil, lime juice then salt and pepper to taste and you're ready to go!
Making the Burrata and Toast
Slice a French baguette and gently lay pieces of luscious burrata on top. Spoon over the Corn Peach & Jalapeno Salsa and finish it off with a drizzle of balsamic glaze and some fresh cracked black pepper and waa-laa! Your new summer appetizer is ready!
FYI: I like to get both the burrata and balsamic glaze at Trader Joe's!
This is perfect to serve before an outdoor BBQ while you're quest
Sit back, relax, grab a glass of wine or sparkling rose, and enjoy corn peach & jalapeño salsa with burrata on toast points this summer with your friends and family soaking up all the goodness it has to offer!
PrintRecipe
Corn, Peach, & Jalapeño Salsa with Burrata on Toast Points
- Total Time: 30 minutes
- Yield: 20-24 slices 1x
Description
Corn, Peach, & Jalapeno Salsa with Burrata on Toast Points is your new summer go-to appetizer. Filled with fresh summer ingredients & creamy burrata - you won't be able to resist!
Ingredients
- 2-3 Ears of Corn (about 1 Cup)
- 3 Peaches (about 1 ½ Cups)
- 2 Green Onions
- 1 Jalapeno
- 1 Tablespoon Olive Oil
- Juice of 1 Lime
- 1 Tablespoon Fresh Basil (about 6-7 leaves)
- Sea Salt & Freshly Cracked Black Pepper
- Balsamic Glaze
- 16 Ounces Burrata Cheese
- 1 Loaf of French Bread
Instructions
- Heat a grill to 350 degrees. Peel the ears of corn and place on the grill for 5-10 minutes until nice and charred. Alternatively, you can slice off the kernels and roast in a skillet with a little butter for 10 minutes.
- Add the grilled corn to a large bowl. Dice peaches, green onions, jalapeno, and basil and add to the bowl.
- Add in the olive oil, lime juice, a pinch of salt and pepper and toss to combine.
- Slice the loaf of bread diagonally and layout on a platter or cutting board.
- Carefully tear burrata and place on top of the bread. Spoon on corn and peach salsa on each slice.
- To finish, drizzle with balsamic glaze, freshly cracked black pepper and a pinch of sea salt.
Notes
- Nutrition facts does not include the bread*
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 263
- Sugar: 2 g
- Sodium: 1.5 mg
- Fat: 19.7 g
- Carbohydrates: 3.5 g
- Fiber: 0.5 g
- Protein: 14 g
- Cholesterol: 0 mg
