Peach Corn Mozzarella Basil Bruschetta Recipe

Introduction

Peach Corn Mozzarella Basil Bruschetta is a delightful twist on the classic appetizer, combining sweet peaches, fresh corn, and creamy mozzarella. This vibrant and flavorful dish is perfect for summer gatherings or a light snack any time of year.

Ingredients

• 1 baguette, sliced into ½ inch thick slices, on an angle
• 3 ears fresh corn, cut off the cob
• 1 cup mini mozzarella balls, quartered
• 2 peaches, diced
• 2 tablespoons chopped fresh basil, plus extra for topping
• 2 tablespoons champagne vinegar (or golden balsamic)
• 2 tablespoons olive oil, plus extra for brushing
• 1 teaspoon honey
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Step 1: Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and brush each slice lightly with olive oil. Sprinkle with salt and pepper. Bake for 6 to 8 minutes, then flip the slices over and bake another 2 minutes or until the bread is lightly golden and crisp.
2. Step 2: In a medium bowl, combine the fresh corn kernels, quartered mozzarella balls, diced peaches, and 2 tablespoons of chopped basil. Toss gently to mix.
3. Step 3: In a small bowl, whisk together the champagne vinegar, honey, 2 tablespoons of olive oil, salt, and pepper until well combined.
4. Step 4: Pour the vinaigrette over the corn and peach mixture and stir to coat evenly. Spoon the mixture generously onto each toasted baguette slice. Garnish with extra fresh basil before serving.

Tips & Variations

• For a smoky flavor, char the corn on a grill before cutting it off the cob.
• Substitute peaches with nectarines or mango for a different fruity note.
• Use fresh mozzarella torn into small pieces if mini mozzarella balls are unavailable.
• Drizzle a little honey over the assembled bruschetta for extra sweetness.

Storage

Prepare the corn and peach mixture in advance and store it in an airtight container in the refrigerator for up to 2 days. Toast the baguette slices just before serving to keep them crisp. Leftover bruschetta is best eaten fresh; however, you can store assembled bruschetta covered in the fridge for a few hours. Reheat the bread separately in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, you can substitute frozen corn. Thaw and drain it well before using to avoid excess moisture in the bruschetta topping.

What can I use instead of champagne vinegar?

Golden balsamic vinegar is a great alternative, offering a similar sweetness and acidity that complements the fruit and cheese well.

Peach Corn Mozzarella Basil Bruschetta Recipe

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4.7 from 418 reviews

A vibrant and fresh Peach Corn Mozzarella Basil Bruschetta featuring sweet peaches, crisp fresh corn, creamy mozzarella, and fragrant basil served on toasted baguette slices. Perfect as a light appetizer or a summer snack, this bruschetta combines sweet, savory, and tangy flavors with a delightful crunch.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12–14 crostini 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crostini

• 1 baguette, sliced into ½ inch thick slices on an angle
• Olive oil, for brushing
• Salt, to taste
• Pepper, to taste

For the Topping

• 3 ears fresh corn, cut off the cob
• 1 cup mini mozzarella balls, quartered
• 2 peaches, diced
• 2 tablespoons chopped fresh basil, plus extra for topping

For the Vinaigrette

• 2 tablespoons champagne vinegar (or golden balsamic)
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Prepare the oven and baguette: Preheat your oven to 400℉. Arrange the sliced baguette pieces on a baking sheet. Lightly brush each slice with olive oil and sprinkle with salt and pepper. Bake for 6-8 minutes until the edges begin to brown, then flip the slices and bake for an additional 2 minutes or until lightly golden and crisp.
2. Combine the topping ingredients: In a medium bowl, add the fresh corn kernels, quartered mini mozzarella balls, diced peaches, and chopped fresh basil. Toss gently to mix all the ingredients evenly.
3. Make the vinaigrette: Whisk together the champagne vinegar, honey, olive oil, salt, and pepper in a small bowl until fully combined and emulsified.
4. Assemble the bruschetta: Pour the vinaigrette over the corn, mozzarella, and peach mixture. Stir well to coat everything with the dressing. Spoon the mixture generously onto each toasted baguette slice. Garnish with extra chopped fresh basil for a burst of color and flavor. Serve immediately for the best texture and freshness.

Notes

• Use ripe but firm peaches for the best texture and sweetness in the topping.
• Golden balsamic vinegar can be used as a substitute for champagne vinegar for a slightly sweeter taste.
• Feel free to grill the baguette slices instead of baking for a smoky flavor.
• This bruschetta is best served fresh to maintain the crispness of the crostini and freshness of the ingredients.
• For a vegan version, substitute mozzarella with a plant-based cheese alternative.

Keywords: Peach bruschetta, corn bruschetta, mozzarella appetizer, basil toppings, summer appetizer, fresh fruit bruschetta