Peach & Corn Crostini
In this episode of Gluten Free Tasty, Jenne Claiborne makes an easy and delicious appetizer: Peach and Corn Crostini with a Basil White Bean Puree.

Crostini are an Italian appetizer consisting of small slices of bread either grilled or toast with toppings. The possibilities are endless when it comes to the toppings but we have some healthy ingredients to start you off!
In this episode of Gluten Free Tasty, Jenne Claiborne makes an easy and delicious appetizer: Peach and Corn Crostini with a Basil White Bean Puree. The peach and corn compliment each other very well and they are both packed with fiber if you need a snack to aid digestion. The colors are amazing and the taste is even better - fancy enough for a party but easy enough to make at a moment's notice.
Ingredients
- 1 ear corn, kernels removed
- ¾ cup peaches, cubed about ½-inch thick
- 2½ teaspoon balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes
- 1 tablespoon olive oil
- 10 large basil leaves, cut chiffonade
- 1 clove garlic, minced
- 1 can cannellini beans (about 2 cups)
- 1½ teaspoon mellow miso
- 8 thin slices of ciabatta (or another loaf), toasted
Instructions
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
Nutrition Information
Nutrition Information Based on a Single Serving
*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



Cholesterol




Jenné Claiborne is a vegan chef and the creator of Sweet Potato Soul, a cooking and lifestyle blog and Youtube channel.
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[MUSIC]
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Thanks for watching Gluten Free Tasty.
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I'm your host, Jenne.
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Today we are gonna be making peach and
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corn crostini with a basil white bean
puree.
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It's amazingly easy to put together, so,
let's get started.
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Into the food processor I'm going to add
my garlic.
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Just crush it to remove the paper.
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I'm gonna do three small cloves, and
that's it.
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You can do more or less, depending on how
much you love garlic.
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If you don't have a food processor, you
can always just hand mince the garlic, and
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mash the rest of it by hand.
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So, garlic in there.
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[SOUND] And now we have minced garlic.
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We are going to add our white beans,
cannellini beans.
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These are lovely.
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They have such a nice, smooth, sort of
buttery texture.
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And then we're gonna add our miso.
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So, miso is a fermented soy paste.
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It has a salty flavor.
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It's got healthy bacteria in it.
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And it adds a little bit of depth and
umami to whatever you add it to.
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So, that's going to go in our beans.
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And, here I have a blend of olive oil and
balsamic vinegar.
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I'm gonna pour half of this in hear, and
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I'm gonna save the other half for peach
corn part.
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Now, last but not least, is our basil.
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I'm gonna chiffonade the basil, and
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that's just a fancy term for cutting it in
ribbons.
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We're gonna use half the basil for
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the blend, and we're gonna save the other
half to go with the corn and peach part.
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Basically all you need to do is stack a
few basil leaves on each other.
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I did three.
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And then you are going to roll in, like a
little pencil shape,
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from the bottom up to the tip.
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Roll, roll, roll.
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And then, you take your sharp knife, to
cut into little small ringlets.
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Here you have your little basil chiffonade
ribbons.
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So now we've got our basil.
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Let's just add that right into the bowl.
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See how easy that is?
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Let's put the lid on.
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And blend it.
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[SOUND] Perfect.
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So you can make your white bean puree as
chunky or as silky as you like.
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I like mine somewhere in the middle.
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A little bit of texture, but still nice
and smooth.
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So now that this is all done, let's move
on to the peaches.
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Get your big bowl out.
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And your fresh peaches.
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These are amazing.
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They're ripe.
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For this recipe, I like them to be pretty
small, diced.
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Cut around the pip, just like this.
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And if you hit the pip, you can kinda feel
it, and you can work your knife around it.
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And the same for each side.
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The reason I like them to be small, is
because it stays on the crostini better.
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And another thing you could, do to make it
go easier,
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is you can stack a couple of slices on top
of each other, and dice from there.
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And to the bowl we can add our corn
kernels.
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Mm, I love corn.
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We're also gonna add some more basil
chiffonade, so once again, just
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stack those leaves up, fold them over each
other, a little tight tube, and cut it.
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That looks so pretty, and it smells
amazing.
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So just add your basil right to your bowl.
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Now we've just gotta season this up, it's
super easy.
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We have the rest of our balsamic and oil.
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Pour that right in there,
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we also have some crushed chili pepper,
for a little heat.
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Some sea salt, and some black pepper, and
just give it a stir, combine it all.
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The colors are amazing, the smell, so
nice.
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So, now we've got our white bean puree.
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We've got our corn peach basil salad.
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And we have our toasted, gluten-free
bread.
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It looks amazing, right?
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So, all we have to do now, is top our
crostini, and
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then, finish it off with our peach and
corn.
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Make sure you get some pretty basil in
there.
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Maybe we'll garnish it with another little
piece of basil.
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And there's your peach basil crostini,
with white bean puree.
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So, I hope you give it a try, I think you
will like it.
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Thanks again for watching Gluten Free
Tasty, I am your host Jenne Claiborne.
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See you next time.
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