Ciabatta with peaches and corn

By Mary Berg
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  • 1 small loaf ciabatta, split
  • 1/4 cup (58 grams) unsalted butter, room temperature, divided
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 ears of corn, shucked and kernels removed
  • 4 peaches, pitted and cut into 8 wedges
  • 1/4 cup (40 grams) finely chopped chives, divided
  • 2 tablespoons (20 grams) chopped tarragon
  • 1/2 lemon, zested and juiced
  • 1 cup (125 grams) ricotta cheese


  1. Place ciabatta, cut side up, onto a rimmed baking sheet. Place oven rack in centre of oven. Heat broiler to high.
  2. Mix three tablespoons (30 grams) of butter with garlic in a small bowl. Season with salt and pepper. Spread butter onto ciabatta and broil until golden, approximately three to five minutes, checking often.
  3. Heat a large non-stick pan over medium-high heat. Add remaining butter. Add corn and season with salt and pepper. Cook for two minutes. Add peaches and continue to cook until corn starts to colour and peaches begin to soften, about two more minutes. Add the tarragon and half the chives. Season with salt and pepper. Remove from heat.
  4. Mix together remaining chives, lemon zest, lemon juice and ricotta in a small bowl. Season with salt and pepper and spread onto the ciabatta. Top with corn and peach mixture.


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