Grilled Peach Crostini with Corn & Burrata

There are a few glorious weeks in the summer when peaches and corn are both in season, and this easy peach crostini is my go to appetizer recipe.  I first tried the flavor combination two years ago at a now sadly closed restaurant in Nashville, Salt & Vine.  This is the third summer of this recipe, and it’s still going strong!

Grilled peaches and corn with creamy burrata and crispy baguette - the perfect peach crostini recipe!

The ingredient list here is not lengthy, so it’s important to get the best corn and best peaches you can find.  They both have a sweet and savory vibe to them that go really well together when piled atop toasted baguette.  Burrata adds a rich creaminess to the whole dish, but if you can’t find any you can always substitute mozzarella.

Oh yea, and remember that spicy herb dressing from the honeydew salad recipe?  It makes an appearance here and works in all the best ways.  I normally make a simple basil drizzle using just finely chopped basil, olive oil, and sea salt, but this took it up a notch.  You can certainly substitute a quick basil drizzle if you don’t have, or want to make, any of the spicy herb dressing.

Grilled peaches and corn with creamy burrata and crispy baguette - the perfect peach crostini recipe!

And there’s one more thing.  Normally when I make this peach crostini, I use fresh peaches and boiled corn.  This time I threw everything on the grill – peaches, corn, and baguette.  Grilling imparted a great smokiness to the whole dish and an additional layer of complexity.  I’ll be doing it again without a doubt.

Grilled peaches and corn with creamy burrata and crispy baguette - the perfect peach crostini recipe!

Grilled Peach Crostini with Corn & Burrata

Here’s what you’ll need:

  • 4 peaches, pitted and quartered
  • 3 ears of corn, husked
  • 8 oz burrata or mozzarella cheese
  • 2-3 tbsp avocado oil, or other high smoking point oil, divided
  • ½ tsp kosher salt
  • Fresh cracked black pepper, to taste
  • ¼ cup Spicy Herb Dressing
    • 1 cup mint leaves
    • 1 cup parlsey leaves
    • 1 ½ cup basil leaves
    • 1 tbsp lemon juice
    • 1 small jalapeno, seeded
    • 1 small clove garlic, smashed
    • 2 tsp water
    • 1 ½ tsp honey
    • ½ tsp kosher salt
    • ¼ cup avocado oil (or other neutral oil)
  • ½ baguette, sliced

Start by making the spicy herb dressing or a simple basil sauce (finely chopped basil + olive oil + sea salt to taste).  Next, turn on the grill and let preheat over medium high heat.

While the grill preheats, pit and quarter the peaches and husk the corn.  Mix olive oil, salt, and black pepper in a small mixing bowl.  Brush mixture liberally on the peaches and corn.

Grilled peaches and corn with creamy burrata and crispy baguette - the perfect peach crostini recipe!

Drizzle 1 tbsp avocado oil onto folded paper towels and, using tongs, coat the grates of the grill with the oil.  Avocado oil has a high smoke point relative to other cooking oils, so it’s a good choice for grilling.  Coating the grates in oil before cooking is just like greasing a pan – it helps to prevent everything from sticking.  No one wants peaches going up in flames on their grill.

   Add corn to the grill and cook over medium to medium high heat making sure to rotate the corn while cooking.  It should take about 10 minutes for the kernels to soften and char.  At that point, move the corn to top rack of your grill to hang out (if you have one), or set aside on a platter.

Grilled peaches and corn with creamy burrata and crispy baguette - the perfect peach crostini recipe!

Next, add the peaches to the grill over medium high heat.  2-3 minutes per side is enough to get them charred but not mushy.  Remove the peaches from the grill and set them aside on a platter.  Finish by grilling the baguette slices.  I brushed my baguette with some of the oil + salt mixture for extra flavor.

Place all the grilled items – corn, baguette, and peaches – on a platter, and get ready to assemble the crostini.

Grilled peaches and corn with creamy burrata and crispy baguette - the perfect peach crostini recipe!

To make the peach crostini, you can either build each crostini individually, or you can prepare the toppings on a platter and serve alongside the grilled bread.  I opted for the latter for simplicity.

Cut the corn kernels from the cob and lay out on a serving platter.  Cut the grilled peach quarters into smaller slices and place on top of the corn.  Tear burrata into bite size pieces and add to the platter as well.  Finally, give the whole thing a nice drizzle of the herb dressing.

Grilled peaches and corn with creamy burrata and crispy baguette - the perfect peach crostini recipe!

Drizzle a little extra olive oil over the platter and sprinkle with sea salt – it helps to give pops of texture and saltiness.  To serve, let everyone spoon some of the toppings onto their plate.  Set out the grilled baguette and allow everyone to assemble their own crostini.

Grilled peaches and corn with creamy burrata and crispy baguette - the perfect peach crostini recipe!

Grilling the peaches, corn, and bread make the peach crostini smoky, warm, and delicious.  It’s a twist that I’m absolutely adding permanently to the recipe, because if corn, peaches and grilling don’t equal summer then I don’t know what does!

 Bon Appétit!

Grilled Peach Crostini with Corn & Burrata

Make the best of summer produce and grilling season and whip up this peach crostini with grilled corn and burrata. It is sure to be a crowd pleaser!

Course Appetizer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 4 peaches pitted and quartered
  • 3 ears of corn husked
  • 2 tbsp avocado olive oil or other high smoking point oil, divided
  • ½ tsp kosher salt
  • 8 oz burrata or mozzarella cheese
  • ½ baguette sliced

¼ cup Spicy Herb Dressing

  • 1 cup mint leaves
  • 1 cup parsley leaves
  • 1 ½ cup basil leaves
  • 1 tbsp lemon juice
  • 1 small jalapeno seeded
  • 1 small clove garlic smashed
  • 2 tsp water
  • 1 ½ tsp honey
  • ½ tsp kosher salt
  • ¼ cup avocado oil or other neutral oil

Instructions

Spicy Herb Dressing

  1. Add the mint, parsley, basil, lemon juice, jalapeno, garlic, water, honey, and salt to a food processor. Pulse a few times to break everything up then blend on low for 15-20 seconds. 

  2. Slowly add in the avocado oil to the other ingredients while blending on low. Taste and adjust honey or salt as needed

Peach Crostini

  1. Turn on the grill and let preheat over medium high heat. While the grill preheats, pit and quarter the peaches and husk the corn. 

  2. Mix olive oil, salt, and black pepper in a small mixing bowl. Brush mixture liberally on the peaches and corn.

  3. Drizzle 1 tbsp avocado oil onto folded paper towels and, using tongs, coat the grates of the grill with the oil.

  4. Add corn to the grill and cook over medium to medium high heat making sure to rotate the corn while cooking. Grill for 10 minutes or until the kernels begin to soften and char.  

  5. Add the peaches to the grill over medium high heat and grill 2-3 minutes per side.  Remove the peaches from the grill and set them aside on a platter. 

  6. Finish by grilling the baguette slices, brushing with any leftover of the oil + salt mixture for extra flavor.

  7. Place all the grilled items - corn, baguette, and peaches - on a platter, and get ready to assemble the crostini.
  8. Cut the corn kernels from the cob and lay out on a serving platter. Cut the grilled peach quarters into smaller slices and place on top of the corn. Tear burrata into bite size pieces and add to the platter as well. Finally, give the whole thing a nice drizzle of the herb dressing.
  9. Drizzle a little extra olive oil over the platter and sprinkle with sea salt.  To serve, let everyone spoon some of the toppings onto their plate. Set out the grilled baguette and allow everyone to assemble their own crostini.



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