Corn-and-Chanterelle Crostini
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.”
Corn-and-Chanterelle Crostini
Corn-and-Chanterelle Crostini
© John Kernick
Corn-and-Chanterelle Crostini
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TOTAL TIME:
40 MIN
- SERVINGS: 12
Ingredients
- 1 baguette, cut crosswise into forty 1/4-inch-thick slices
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Extra-virgin olive oil, for brushing
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2 tablespoons unsalted butter
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1 large shallot, minced
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6 ounces chanterelles, coarsely chopped
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3 ears of corn, kernels cut from the cobs (2 cups)
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1 1/2 teaspoons chopped tarragon
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Salt and freshly ground pepper
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Directions
- 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.
Make Ahead
The baguette toasts can be kept overnight in an airtight container.
Corn-and-Chanterelle Crostini
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