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!
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.
Slowly add in the avocado oil to the other ingredients while blending on low. Taste and adjust honey or salt as needed
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.
Drizzle 1 tbsp avocado oil onto folded paper towels and, using tongs, coat the grates of the grill with the oil.
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.
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.
Finish by grilling the baguette slices, brushing with any leftover of the oil + salt mixture for extra flavor.
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.