How To Make Pierogi Crostini with Mushroom-Tomato Salsa
This pierogi crostini dish is a smoky dish of tender dumplings, grilled over fire, and topped with either tender mushrooms or rich tomato salsa!
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 jalapeño. Season with salt and pepper.
Brush the shiitake mushroom caps with olive oil and season with salt and pepper
Grill the mushroom caps over a medium-hot fire for about 4 minutes per side, until tender and nicely browned.
Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.
Grill the pierogi over a medium-hot fire for about 2 minutes per side, until they are browned and crisp.
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, and enjoy!
- Calories: 318.13kcal
- Fat: 15.19g
- Saturated Fat: 6.98g
- Monounsaturated Fat: 5.26g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 36.53g
- Fiber: 3.71g
- Sugar: 4.45g
- Protein: 11.00g
- Cholesterol: 45.13mg
- Sodium: 492.16mg
- Calcium: 144.24mg
- Potassium: 426.04mg
- Iron: 1.49mg
- Vitamin A: 104.21µg
- Vitamin C: 7.51mg
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