Ingredients
Units
Scale
- 2 medium Tomatoes, de-seeded and chopped
- 2 ears Grilled Corn, kernels removed
- 2 fresh Peaches, diced (ripe but firm)
- 10 large Basil Leaves, chopped
- 1 Jalapeño Pepper, de-seeded and finely diced
- 2 cloves Garlic, thinly sliced
- 1/3 cup Olive Oil
- 1/4 cup White Balsamic Vinegar
- Parmigiano-Reggiano, shredded (optional)
Instructions
- Prepare the Mix Grill the corn on high heat until lightly charred.
- Cut kernels off the cob. In a bowl, combine tomatoes, corn, peaches, basil, jalapeño, garlic, olive oil, white balsamic, and sea salt. Toss gently.
- Refrigerate until ready to use.
- Prepare the Bread Slice the baguette on the bias. Brush both sides with olive oil and grill in a pan (or on the barbecue) over medium-high heat until golden brown.
- Sprinkle lightly with sea salt while grilling.
- Place grilled bread on a parchment-lined baking sheet. Spoon the corn-peach mixture over the top.
- Add Parmigiano-Reggiano if desired. Bake at 400°F (200°C) for 4–5 minutes until warmed through and cheese just begins to melt.
- Category: appetizers, Recipes