Peach, Corn and Burrata Bruschetta

This bruschetta is a celebration of summer! Sweet corn and peaches are balanced with a kick of spice from fresno chile slices and super creamy burrata.

Peach, Corn and Burrata Bruschetta



Prep Time

10 minutes

Cook Time

5 minutes




Giada De Laurentiis

Image of Peach, Corn and Burrata Bruschetta


  • 2 ears corn (kernels cut off)
  • 2 small peaches (sliced into thin wedges)
  • 1 Fresno or serrano chile (thinly sliced)
  • 1/3 cup chopped fresh basil
  • 2 teaspoons white balsamic vinegar
  • 1 tablespoon extra-virgin olive oil (plus more for drizzling, optional)
  • 1/2 teaspoon kosher salt
  • Eight 1/2-inch-thick slices ciabatta bread
  • 1/4 cup olive oil
  • 8 ounces burrata cheese (drained and patted dry)
  • 1/2 teaspoon flaky sea salt


  1. This recipe originally appeared on Giada on the Beach. Episode: Farmers Market Lunch.
  2. In a medium bowl, combine the corn, peaches, chile, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
  3. Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side.
  4. To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired.

1 comment

  • Author's avatar image
    Mary Elizabeth Guyton

    Thank you! This looks yummy💯

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