Corn-and-Chanterelle Crostini

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.