Name: Corn Peach Crostini
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 ear corn (kernels removed); 0.75 cup peaches (cubed about 1/2-inch thick); 1 tsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red chili flakes; 1 tbsp olive oil; 4 null large basil leaves (cut chiffonade); 1 can cannellini beans (about 2 cups); 1 clove garlic (minced); 6 null large basil (chopped); 1.5 tsp balsamic vinegar; 1.5 tsp mellow miso; 8 slices ciabatta (or another loaf, toasted)

Corn Peach Crostini

This vibrant corn and peach crostini is a delicious and easy-to-make appetizer, featuring fresh seasonal ingredients. The sweet and savory flavors perfectly meld together, creating a unique and satisfying bite. It's an excellent choice for brunch, an afternoon snack, or as a delightful appetizer for dinner. For a gluten-free option, serve the topping over crackers, romaine lettuce, or baked polenta squares.

Instructions

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1

Prepare the [corn + peach salad]: Place all of the ingredients (corn (1 ear), peaches (0.75 cup), balsamic vinegar (1 tsp), sea salt (0.25 tsp), black pepper (0.25 tsp), red chili flakes (0.25 tsp), olive oil (1 tbsp), and basil leaves (4 large)) into a medium-sized mixing bowl, and stir well. Set aside.
2

Prepare the [white bean puree]: Place the ingredients for the puree (cannellini beans (1 can), garlic (1 clove), basil (6 large), balsamic vinegar (1.5 tsp), and mellow miso (1.5 tsp)) into a food processor and blend until smooth.
3

Assemble the crostini: Smear a layer of [white bean puree] (about 2-3 tbsp) onto each of the ciabatta (8 slices). Spoon the [corn + peach salad] over the top, and serve immediately.