Burrata With Nectarines And Corn
Burrata With Nectarines And Corn
Servings
6
Prep Time
10 minutes
Cook Time
5 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 2 small ripe nectarines (cut into wedges)
- 1/3 cup chopped fresh basil
- 1 fresh Fresno or serrano chile (thinly sliced)
- 2 teaspoons white balsamic vinegar
- 1 tablespoon extra-virgin olive oil (plus more as needed)
- 1/2 teaspoon kosher salt
- 8 slices from a rustic Italian loaf
- 4 ears of corn (shucked and silk removed)
- 8 ounces fresh burrata (drained and patted dry)
- 1/2 teaspoon flake salt (such as Maldon)
Instructions
- In a medium bowl, combine the peaches, basil, chile, vinegar, 1 tablespoon olive oil, and the kosher salt, and combine gently. Set aside and let the mixture marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Heat a stovetop grill pan over medium-high heat. Brush the bread slices with oil and grill until lightly marked on both sides, 4 to 5 minutes total. Add the corn to the pan and grill on all sides until warmed with a few charred spots. Use a sharp knife to slice the kernels off the cobs and add them to the bowl with the nectarines.
- To serve, spoon the peach mixture onto a platter. Tear the burrata into 8 to 12 good-size pieces and arrange them over the salad. Sprinkle the flake salt evenly over the cheese and drizzle the cheese with a little extra olive oil. Serve with the grilled bread
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 25 grams
- Protein
- 12 grams
- Fat
- 11 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 30 milligrams
- Sodium
- 396 milligrams
- Fiber
- 3 grams
- Sugar
- 7 grams
2 reviews & comments
I made this every other day last year and I could not wait anymore this year! One of the best recipes ever!
I’ve made this twice after buying your cookbook-it’s amazing! Flavors are fresh and light, recipe is easy!