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Corn and Peach Crostini Basil White Bean PureeThis month we’re starting a new tradition on Sweet Potato Soul. We’re going celebrate seasonal ingredients with a monthly recipe series. How it will work is each month I’ll choose an ingredient, and each week I’ll share a recipe using that special ingredient. There will be savory recipes, and sweet, and whatever else the muse inspires. Speaking of muse, I got this idea from one of my best friends, Kristin Esposito of Mindful Muse. This girl is full of creativity. Thank you mamacita 🙂

For the first #ingredientofthemonth (if you can think of a better hashtag, please share) we’re celebrating corn! Corn is so amazing and versatile that I don’t think I’ll have any problems coming up with fun ways to use it. Actually I’ve already created a list of potential recipes using this ancient staple.

Corn Cob

Today corn will have some summer fun with one of my favorite fruits, peaches, in this peach + corn crostini with white bean basil puree.

This recipe is super duper simple, unique, flavorful, and satisfying. I would serve this at brunch, as an afternoon snack, or as an appetizer for dinner. If you are avoiding bread, serve it over your favorite gluten free crackers, a romaine leaf, or a baked polenta square!! There’s actually a recipe for baked polenta squares in my 5 Ingredient Vegan cookbook.
Corn and Peach Crostini Basil White Bean Puree

Summer is rapidly coming to a close, so we better take advantage of all the stunning fresh produce available. What’s your favorite way to use corn?

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Corn + Peach Crostini with White Bean Basil Puree

By: Jenné
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


Corn + Peach Salad

  • 1 ear corn, kernels removed
  • 3/4 cup peaches, cubed about 1/2-inch thick
  • 1 tsp balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp red chili flakes
  • 1 tbsp olive oil
  • 4 large basil leaves, cut chiffonade

White Bean Puree

  • 1 can cannellini beans, about 2 cups
  • 1 clove garlic, minced
  • 6 large basil, chopped
  • 1 1/2 tsp balsamic vinegar
  • 1 1/2 tsp mellow miso
  • 8 thin slices of ciabatta, or another loaf, toasted


  • Begin by preparing the corn and peach salad. Place all of the ingredients into a medium sized mixing bowl, and stir well. Set aside.
  • Place the ingredients for the white bean puree into a food processor and blend until smooth.
  • To assemble the crostini, smear a layer of white bean puree (about 2-3 tbsp) onto a slice of toasted bread. Spoon the corn and peach salad over the top, and serve immediately.
Like this recipe? Rate and comment below!

Corn and Peach Crostini Basil White Bean Puree


About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. Looks oh so yummy! I can’t wait to try this out. Thanks for the shout out – I’m always happy to brainstorm over your amazingly delicious meals! 🙂