Place the ingredients for the white bean puree (cannellini beans, garlic, 6 basil leaves, 1½ teaspoon balsamic vinegar, and miso) into a food processor and blend until smooth.
Next, prepare the corn and peach salad. Place the corn, peaches, 1 teaspoon balsamic vinegar, salt, pepper, chili flakes, olive oil, and 4 basil leaves) into a medium sized mixing bowl, and stir well. Set aside.
To assemble the crostini, smear a layer of white bean puree (about 2-3 tablespoon) onto a slice of toasted bread. Spoon the corn and peach salad over the top, and serve immediately.