My F&W
quick save (...)
Pierogi Crostini, with Two Toppings
© William Meppem

Pierogi Crostini, with Two Toppings

  • SERVINGS: 6
  • FAST
  • VEGETARIAN

In a flash of genius, Marcia Kiesel's sister Susie bought her favorite fresh pierogi, brushed them with olive oil, and threw them on the grill. These crisp appetizers have become such a family standby Marcia is always trying to come up with new toppings. Two of her favorites: grilled mushrooms and scallions, and spicy fresh salsa.

  1. 2 dozen fresh, precooked potato pierogi (see Note)
  2. Olive oil
  3. 1 cup chopped tomato
  4. 1/4 small red onion, thinly sliced
  5. 1 medium jalapeño, seeded and thinly sliced
  6. Salt and freshly ground pepper
  7. 1 pound large shiitake mushrooms, stems discarded
  8. 1/4 cup thinly sliced scallions
  9. 1 cup sour cream
  1. Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
  2. Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.
  3. Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.
Notes If you use frozen pierogi that are not precooked, you must boil them first, then drain and let cool completely before grilling.

BEER The creamy, earthy and spicy elements in these crostini call for a bright, golden lager with plenty of flavor to match. Try the classic Pilsner Urquell or the smooth and strong Polish Piast.

Suggested Pairing

The creamy, earthy and spicy elements in these crostini call for a bright, golden lager with plenty of flavor to match.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.