Pierogi Crostini, with Two Toppings
In a flash of genius, my sister Susie bought her favorite fresh pierogi (available in supermarkets), brushed them with olive oil and threw them on the grill. These crisp appetizers have become such a family standby that I'm always trying to come up with new toppings. Two of my favorites: grilled mushrooms and scallions, and spicy fresh salsa.
Recipe by Food & Wine June 2002