Corn-and-Chanterelle Crostini

1. 1

   Preheat the oven to 400.

2. 2

   Arrange the baguette slices on 2 large cookie sheets and brush with olive oil.

3. 3

   Bake for about 10 minutes, until crisp.

4. 4

   Meanwhile, in a large skillet, melt the butter.

5. 5

   Add the shallot and cook over moderate heat until softened, about 2 minutes.

6. 6

   Add the chanterelles, cover and cook over moderate heat until they release their liquid, about 4 minutes.

7. 7

   Add the corn, cover and cook until crisp-tender, about 5 minutes.

8. 8

   Stir in the chopped tarragon and season with salt and pepper.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.