A fresh and summery corn, basil and peach salad generously spooned over a ball of burrata cheese. The freshest appetizer ever!
I’m not quite sure I’ve ever been so obsessed with an appetizer before this beauty.
Burrata is a relatively new cheese on the scene (like it kind of took off in the last two years or so) and I am not mad about it. For those of you living under a rock, burrata cheese is fresh mozzarella filled with cream. It is glorious and creamy and addicting and I love it almost more than my kids. A lot of people go the caprese route when it comes to Burrata because it’s a classic, but after taking a quick stroll through a nearby farmer’s market this weekend and buying all the summer produce I could hold, the wheels in my mind started turning (as they tend to do) and this is what I came up with and ate for dinner on Sunday.
A fresh and summery corn, basil and peach salad generously spooned over a ball of burrata cheese. Actually two balls of burrata cheese (but I only ate one).
Peach and basil is a great combination, as is corn and basil, so I put two and two together and called it a day. Grab a few chips or crackers and that’s that.
This recipe is really quite straightforward: cut the corn off the cob, dice the peaches, chop the basil, make the salad and spoon it over the fresh cheese. Not rocket science.
But the most important thing to note about this recipe is to use the freshest, sweetest corn and peaches you can find. Since there are so few ingredients in this recipe, it is so important that what you use is good. Shouldn’t be too hard to find or too expensive either, since peaches and corn are in season and produce in season typically runs cheaper than the produce that isn’t.
The burrata cheese I used is from Trader Joe’s because all their cheese is moderately priced and I live close to several. In one of TJ’s containers, you get two medium sized balls instead of just one large one, which I like for an appetizer. But, I’m not *that* picky when push comes to shove. I’d eat it either way.
Anyways, save, pin, print and make this immediately. It is so so worth it! Recipe card at the bottom of the post.
Have a great day, friends!
Corn, Peach and Basil Salad over Burrata
A fresh and summery corn, basil and peach salad generously spooned over a ball of burrata cheese.
- 2 ripe peaches
- 2 ears of sweet corn
- 12 fresh leaves of basil
- 2 tablespoons olive oil
- salt & pepper to taste
- 1 lb. burrata cheese drained and patted dry
- crackers chips or baguette for serving
- lemon juice optional (see notes)
Dice fresh peaches and cut kernels off fresh corn and add to a small bowl.
Stack and roll fresh basil leaves and julienne, creating ribbons. Add to bowl.
Pour in olive oil, salt and pepper and stir to coat.
Place burrata onto serving platter and top with salad. Garnish with more basil, salt and coarsely ground pepper. Serve with crackers, chips or baguette.
If you are making and serving this immediately, the lemon juice won't be needed. But if you wanted to make this in advance, toss the diced peaches in a little lemon juice to prevent browning.