Gluten Free Tasty

Sweet Peach & Corn Crostini

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Sweet Peach & Corn Crostini Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Calories: 480
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
480
24.0% Complete
24%
Fat
5g
7.69230769231% Complete
8%
Cholesterol
0mg
0.0% Complete
0%
Sodium
222mg
9.65217391304% Complete
10%
Carbohydrates
65g
50.3875968992% Complete
50%
Fiber
9g
36.0% Complete
36%
Sugar
6g
12.0% Complete
12%
Protein
13g
25.4901960784% Complete
25%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Lower Sodium
Vegan
Gluten Free
Ingredients
  • 1 ear corn, kernels removed
  • 2½ teaspoon balsamic vinegar
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1½ teaspoon mellow miso
  • ¾ cup peaches, cubed about ½-inch thick
  • ¼ teaspoon sea salt
  • ¼ teaspoon red chili flakes
  • 10 large basil leaves, cut chiffonade
  • 1 can cannellini beans (about 2 cups)
  • 8 thin slices of ciabatta (or another loaf), toasted
Method
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. Serves 4