Recipe

Pierogi Crostini, With Two Toppings Recipe

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Ingredients

Directions

Step #1 Light a grill.
Step #2 Arrange the potato pierogi on a large baking sheet & brush generously with olive oil.
Step #3 In a small bowl, mix the sliced tomato with the sliced onion & jalapeño.
Step #4 Spice up with salt & pepper.
Step #5 Brush the shiitake mushroom caps with olive oil & season this with salt & pepper.
Step #6 Grill the mushroom caps over a medium-hot fire until tender & nicely browned, about 4 mins per side.
Step #7 Thinly slice the mushrooms & transfer to a bowl.
Step #8 Toss the mushrooms with the scallions.
Step #9 Grill the pierogi over a medium-hot fire until they are browned & crisp, about 2 mins per side.
Step #10 Transfer the pierogis to a large platter & spread with the sour cream.
Step #11 Spoon the mushroom topping over half of the pierogi & spoon the tomato salsa over the rest.
Step #12 Serve hot.
Step #13 Notes: If you use frozen pierogi that are not precooked, you must boil them first, then drain & let cool completely before grilling.
Step #14 BEER The creamy, earthy & spicy elements in these crostini call for a bright, golden lager with plenty of flavor to match.
Step #15 Try the classic Pilsner Urquell or the smooth & strong Polish Piast.
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