Corn-and-Chanterelle Crostini

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1 baguette, cut crosswise into forty 1/4-inch-thick slices
2. Extra-virgin olive oil, for brushing
3. 2 tablespoons unsalted butter
4. 1 large shallot, minced
5. 6 ounces chanterelles, coarsely chopped
6. 3 ears of corn, kernels cut from the cobs (2 cups)
7. 1 1/2 teaspoons chopped tarragon
8. Salt and freshly ground pepper

1. Preheat the oven to 400°. Arrange the baguette slices on 2 large cookie sheets and brush with olive oil. Bake for about 10 minutes, until crisp.
2. Meanwhile, in a large skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the chanterelles, cover and cook over moderate heat until they release their liquid, about 4 minutes. Add the corn, cover and cook until crisp-tender, about 5 minutes. Stir in the chopped tarragon and season with salt and pepper.
3. Spoon the chanterelles and corn onto the crostini, arrange on a platter and serve.