Ciabatta with Peaches and Corn Image

Ciabatta with Peaches and Corn

Mary's Kitchen Crush - "Pride"

Prep Time
Cook Time


  • 1 small loaf ciabatta, split
  • ¼ cup (58g) unsalted butter, room temperature, divided
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 ears corn, shucked and kernels removed
  • 4 peaches, pitted and cut into 8 wedges
  • ¼ cup (40g) finely chopped chives, divided
  • 2 tablespoons (20g) chopped tarragon
  • ½ lemon, zested and juiced
  • 1 cup (125g) 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 3 tablespoons (30g) of butter with garlic in a small bowl. Season with salt and pepper.
  3. Spread butter onto ciabatta and broil until golden 3 to 5 minutes, checking often
  4. Heat a large non-stick pan over medium-high heat. Add remaining butter. Add corn and season with salt and pepper. Cook for 2 minutes. Add peaches and continue to cook until corn is starting to colour and peaches begin to soften about 2 minutes. Add half the chives, tarragon and lemon zest. Remove from heat.
  5. Mix together remaining chives, lemon juice and ricotta in a small bowl.
  6. Season with salt and pepper and spread onto the ciabatta.
  7. Top with corn and peach mixture.