Pierogi Crostini, with Two Toppings

• FAST
• VEGETARIAN

Ingredients

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.