Pierogies Crostini with Two Toppings
Elevate your appetizer game with these irresistible Pierogies Crostini featuring two delectable toppings that cater to savory and creamy cravings alike. This creative recipe transforms crispy golden pierogies into an elegant hors d'oeuvre, balancing flavors and textures perfectly. One topping showcases a rich mushroom ragout made with sautéed cremini mushrooms, garlic, and a touch of thyme-infused cream, while the other offers a refreshing blend of sour cream, fresh dill, green onions, and a hint of lemon. Quick to prepare and sure to impress, this dish is a crowd-pleasing addition to any gathering or dinner party. Garnished with fresh parsley for a vibrant finish, these pierogies crostini are as beautiful as they are delicious. Keywords: pierogies crostini, mushroom ragout, sour cream dill topping, appetizer recipe, party food.
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Recipe Information
Ingredients
- 12 pieces Frozen pierogies
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Cremini mushrooms
- 2 cloves Garlic
- 1 quarter cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Sour cream
- 2 tablespoons Fresh dill
- 2 stalks Green onions
- 1 teaspoon Lemon juice
- 0.25 teaspoons Paprika
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Cook the frozen pierogies in batches for 3-4 minutes per side until golden brown and crispy. Remove and set aside.
In the same skillet, add another tablespoon of olive oil and butter.
Add chopped cremini mushrooms and cook for 5-7 minutes until browned and tender.
Add minced garlic and cook for 1 minute until fragrant.
Stir in heavy cream, fresh thyme, salt, and pepper. Cook for 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.
In a small bowl, mix sour cream, chopped fresh dill, chopped green onions, lemon juice, and paprika. Stir well to combine.
To assemble the pierogies crostini, place a dollop of mushroom ragout on half of the cooked pierogies.
On the other half of the pierogies, spoon the sour cream and dill topping.
Garnish both halves with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 6102 mg | 265% | |
| Total Carbohydrate | 379.7 g | 138% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 36.6 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 488 mg | 38% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
