Recipe courtesy of Cooking Channel

Fiddlehead Pecan Goat Cheese Crostini

Fiddleheads are best the less you fiddle with them. You do have to cook them (they are toxic otherwise), but do it briefly-too long, and they get a little slippery like okra. Then try to stay out of their way: Here, the tang of goat cheese plays off the ferns' earthiness, while the nuts provide a little crunch. If you have some sweet aged balsamic on hand, drizzle a little over the finished crostini.
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

Twelve 1/4-inch-thick slices baguette

2 tablespoons unsalted butter

1 cup fiddlehead ferns

1/4 cup chopped pecans

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

3 tablespoons soft goat cheese, such as chevre

Directions

  1. Position a rack in the middle of the oven and preheat the oven to 425 degrees F. Toast the baguette slices on a baking sheet until brown around the edges, about 7 minutes. Set aside to cool. Melt the butter in a medium skillet over medium-high heat. Once the butter starts to foam, add the fiddleheads and pecans and sprinkle with pepper and 1/4 teaspoon salt. Cook, stirring gently, until the pecans are toasted, the fiddleheads start to caramelize and the butter browns, about 3 minutes (the skillet will be nearly dry). Remove from the heat. Smear each piece of baguette with some goat cheese and top with a spoonful of the fiddlehead-pecan mixture. 

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