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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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 Corn Peach & Jalapeno Salsa
- 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!
Print
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
Keywords: Corn, Peach, & Jalapeño Salsa
Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Are you obsessed with burrata like me? Than you must try out these other recipes!
Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!
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