Active Time
N/A
Total Time
40 MIN
Yield
Serves : 12
© John Kernick

How to Make It

Step 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.

Step 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.

Step 3    

Spoon the chanterelles and corn onto the crostini, arrange on a platter and serve.

Make Ahead

The baguette toasts can be kept overnight in an airtight container.

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