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.
Recipe courtesy of Cooking Channel
20 min
5 min
15 min
4 servings


  • 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


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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