Pierogies Crostini, With Two Toppings – a delicious recipe with pierogies, olive oil, tomato, red onion, jalapeno, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 jalapeno. 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.
192
kcal
Calories
11
g
Fat
18
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 dozen fresh precooked potato pierogies (see Note), olive oil, 1 cup chopped tomato, 1/4 small red onion, thinly sliced, and more.
Yes, Pierogies Crostini, With Two Toppings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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