Corn-and-Chanterelle Crostini

• 1 baguette, cut crosswise into forty 1/4-inch-thick slices
• Extra-virgin olive oil, for brushing
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 6 ounces chanterelles, coarsely chopped
• 3 ears of corn, kernels cut from the cobs (2 cups)
• 1 1/2 teaspoons chopped tarragon
• Salt and freshly ground pepper

1. Preheat the oven to 400.
2. Arrange the baguette slices on 2 large cookie sheets and brush with olive oil.
3. Bake for about 10 minutes, until crisp.
4. Meanwhile, in a large skillet, melt the butter.
5. Add the shallot and cook over moderate heat until softened, about 2 minutes.
6. Add the chanterelles, cover and cook over moderate heat until they release their liquid, about 4 minutes.
7. Add the corn, cover and cook until crisp-tender, about 5 minutes.
8. Stir in the chopped tarragon and season with salt and pepper.
9. Spoon the chanterelles and corn onto the crostini, arrange on a platter and serve.

baguette, extravirgin olive oil, unsalted butter, shallot, chanterelles, corn, tarragon, salt

Taken from www.foodandwine.com/recipes/corn-and-chanterelle-crostini (may not work)