- 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
- 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.