Corn + Peach Crostini with White Bean Basil Puree

This 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.

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.

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 minutes

Cook Time: 10 minutes minutes

Servings: 4

Ingredients 

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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

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Instructions 

• 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.

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