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+ servings

Peach Corn Mozzarella Basil Bruschetta

This bruschetta absolutely screams summer and it's so delicious and easy to make! It's filled with fresh corn, creamy mozzarella, juicy peaches, and basil!

Course Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Molly | Spices in My DNA


  • 1 baguette, sliced into ½'' 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 + extra for topping
  • 2 tablespoons champagne vinegar (could also use a golden balsamic)
  • 2 tablespoons olive oil, plus extra for brushing
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 400℉. Place baguette slices on a baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper. Bake for 6-8 minutes, then flip and bake for an additional 2 minutes or until lightly golden.

  2. In a medium bowl, combine the corn, mozzarella, peaches, and basil. Toss to combine.

  3. To a small bowl, add the champagne vinegar, honey, olive oil, salt, and pepper and whisk to combine.

  4. Add the vinaigrette to corn, mozzarella, and peach mixture and stir to combine. Spoon mixture onto crostini and garnish with additional chopped basil. Serve!