July 16, 2015 |

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.

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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.

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

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