For this fast, flavorful appetizer, Paul Virant combines two of his favorite childhood memories about food. "During the summer, especially around the Fourth of July, we would pick chanterelles that grew around our property," he says. "And my grandmother made this amazing creamed corn. It turns out corn and chanterelles go very well together."
More Crostini and Bruschetta Recipes
1 baguette, cut crosswise into forty 1/4-inch-thick slices
Extra-virgin olive oil, for brushing
2 tablespoons unsalted butter
1 large shallot, minced
6 ounces chanterelles, coarsely chopped
3 ears of corn, kernels cut from the cobs (2 cups)
1 1/2 teaspoons chopped tarragon
Salt and freshly ground pepper
How to Make It
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.
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.
Spoon the chanterelles and corn onto the crostini, arrange on a platter and serve.
The baguette toasts can be kept overnight in an airtight container.
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