Corn, Peach, and Basil Chopped Salad over Burrata with Toasted Baguette
2 Family Tree Farms® yellow peaches, diced
1 Cup of fire roasted corn
1 Jalapeno, minced
1/2 Red onion, diced
5 Basil leaves, thinly sliced
2 Tablespoon of olive oil
Juice of one lime
Salt + Pepper
2-3 Balls of burrata cheese
1 Baguette, thinly sliced
1/4 Cup of olive oil
Lightly brush corncobs with 2 tablespoons of olive oil and grill for 2-3 minutes on a grill or grill pan. Canned fire roasted corn also works for this ingredient. Cut corn off the cobs and place into a large bowl.
Add diced peaches, jalapeno, red onion, basil leaves and juice of a lime to fire roasted corn kernels. Sprinkle with salt and pepper and stir well.
Brush baguette slices with a light coat of olive oil on both sides. Grill baguette on a grill pan or grill for 30-60 seconds on one side.
Arrange burrata balls on a serving platter. Top cheese with salad and arrange serve with grilled baguette slices.