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.