Pierogi Crostini, with Two Toppings

Name: Pierogi Crostini, with Two Toppings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 medium jalapeño, seeded and thinly sliced; 6 servings Olive oil; 24 fresh, precooked potato pierogi (see Note); 0 smalls red onion, thinly sliced; 6 servings Salt and freshly ground pepper; 59 milliliters thinly sliced scallions; 454 grams shiitake mushrooms, stems discarded; 237 milliliters sour cream; 237 milliliters chopped tomato

Pierogi Crostini, with Two Toppings might be just the Mediterranean recipe you are searching for. For $4.77 per serving, you get a hor d'oeuvre that serves 6. Watching your figure? This gluten free and vegetarian recipe has 726 calories, 25g of protein, and 23g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up onion, scallions, precooked potato pierogi, and a few other things to make it today.

Instructions

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 jalapeo. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Tomato

Onion

Equipment you will use

Baking Sheet

Grill

Bowl

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.

Ingredients you will need

Shiitake Mushrooms

Salt And Pepper

Mushrooms

Olive Oil

Green Onions

Equipment you will use

Grill

Bowl

Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side.

Equipment you will use

Grill

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.

Ingredients you will need

Sour Cream

Mushrooms

Spread

Tomato

Salsa

Serve hot.

Notes: If you use frozen pierogi that are not precooked, you must boil them first, then drain and let cool completely before grilling. BEER The creamy, earthy and spicy elements in these crostini call for a bright, golden lager with plenty of flavor to match. Try the classic Pilsner Urquell or the smooth and strong Polish Piast.

Ingredients you will need

Crostini

Beer

Equipment

Baking Sheet

Grill

Bowl

Ingredients

Servings:

1medium

jalapeño, seeded and thinly sliced 6servings

Olive oil 24

fresh, precooked potato pierogi (see Note)0smalls

red onion, thinly sliced 6servings

Salt and freshly ground pepper 59milliliters

thinly sliced scallions 454grams

shiitake mushrooms, stems discarded 237milliliters

sour cream 237milliliters

chopped tomato

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Meleto Chianti Classico Gran Selezione. It has 4.4 out of 5 stars and a bottle costs about 62 dollars.