Corn + Peach Crostini with White Bean Basil Puree
Prep time
Cook time
Total time
Serves: 4
Corn + Peach Salad
  • 1 ear corn, kernels removed
  • ¾ cup peaches, cubed about ½-inch thick
  • 1 tsp balsamic vinegar
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ 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
  • 1½ tsp balsamic vinegar
  • 1½ tsp mellow miso
  • 8 thin slices of ciabatta (or another loaf), toasted
  1. Begin by preparing the corn and peach salad. Place all of the ingredients into a medium sized mixing bowl, and stir well. Set aside.
  2. Place the ingredients for the white bean puree into a food processor and blend until smooth.
  3. 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.
Recipe by Sweet Potato Soul by Jenné Claiborne at