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.

Corn Peach & Jalapeno Salsa on a cutting board on a blue background

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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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!

2 roasted ears of corn. 2 peaches, green onions, 1 jalapenos, and a container of burrata on a white table

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!

overhead view of a sliced french bagette with burrata on top. Corn Peach & Jalapeno Salsa in a clear bowl next to it before it gets scooped on

This is perfect to serve before an outdoor BBQ while you're quest is arriving or at a small get-together on the back porch with friends.

ck mondavi wine on a wooden porch table with Corn Peach & Jalapeno Salsa on a cutting board in front of the filled glasses of wine

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!

Recipe

Corn, Peach, & Jalapeño Salsa with Burrata on Toast Points

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Author: Heather Bilyeu
Total Time: 30 minutes
Yield: 20-24 slices 1x

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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

Scale

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

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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

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