Time: 1 hour.
Complexity: easily
Servings: 8

Giada De Laurentiis makes this bruschetta using the best the farmers' market has to offer this summer. She combines baby corn, ripe peaches, fragrant basil, and fresh, spicy chili peppers and serves it on toasted ciabatta slices alongside creamy burrata. Giada recommends preparing the salad topping ahead of time and letting it sit to allow the flavors to meld.

Ingredients:

• 2 ears of corn, kernels removed
• 2 small peaches, thinly sliced
• 1 thinly sliced ​​Fresno or Serrano pepper
• 1/3 cup chopped fresh basil
• 2 tsp white balsamic vinegar
• 1 tbsp extra-virgin olive oil + extra for drizzling, if desired
• 0.5 tsp coarse salt
• 8 slices ciabatta, 1 cm thick.
• 1/4 cup olive oil
• 220 g burrata, drained
• 0.5 tsp sea salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ciabatta bread, corn, Fresno pepper, balsamic vinegar, peaches, basil

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Preparation:

Step 1
• In a medium bowl, combine the corn, peaches, chili, basil, white balsamic vinegar, olive oil, and coarse salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
Step 2
• Meanwhile, preheat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with olive oil and toast until golden brown, about 1 minute per side.
Step 3
• To serve, tear off a small amount of burrata and place it on toast. Sprinkle with sea salt. Spoon some salad on top. Drizzle with olive oil, if desired.

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