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Corn and Peach Crostini with White Bean and Basil Spread

Corn and Peach Crostini Basil White Bean PureeThis month I’m launching a new monthly series on Sweet Potato Soul to celebrate seasonal ingredients. Each month I’ll pick one ingredient and share weekly recipes that highlight it—savory and sweet preparations inspired by the season. The idea came from my friend Kristin Esposito of Mindful Muse, who’s always brimming with creativity. Thank you, Kristin!

For our first ingredient-of-the-month we’re celebrating corn. Corn’s versatility makes it a perfect choice, and I already have a growing list of ideas for delicious ways to use it this season.

Corn Cob

Today I paired corn with one of my favorite summer fruits: peaches. These Corn + Peach Crostini with White Bean Basil Purée are simple, bright, and full of flavor. They work beautifully as a brunch item, an afternoon snack, or an elegant appetizer. If you’re avoiding bread, try them on gluten-free crackers, romaine leaves, or baked polenta squares (there’s a baked polenta squares recipe in my 5 Ingredient Vegan cookbook).

Corn and Peach Crostini Basil White Bean Puree

Summer produce is fleeting, so take advantage while peaches and sweet corn are at their best. What’s your favorite way to use corn?

Corn and Peach Crostini Basil White Bean Puree
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Corn + Peach Crostini with White Bean Basil Puree

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

Ingredients

Corn + Peach Salad

  • 1 ear corn, kernels removed
  • 3/4 cup peaches, cubed (about 1/2-inch)
  • 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 leaves, chopped
  • 1 1/2 tsp balsamic vinegar
  • 1 1/2 tsp mellow miso
  • 8 thin slices of ciabatta or another loaf, toasted

Instructions

  • Prepare the corn and peach salad: combine the corn kernels, cubed peaches, balsamic vinegar, sea salt, black pepper, red chili flakes, olive oil, and chiffonade basil in a medium bowl. Stir gently to combine and set aside.
  • Make the white bean puree: place the cannellini beans, minced garlic, chopped basil, balsamic vinegar, and mellow miso in a food processor. Blend until smooth, adding a tablespoon or two of water or olive oil if needed to reach a spreadable consistency.
  • Assemble the crostini: spread about 2–3 tablespoons of the white bean puree onto each toasted slice of bread. Top with a spoonful of the corn and peach salad and serve immediately.




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Corn and Peach Crostini Basil White Bean Puree