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

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.