These crunchy, savor toasts are the upside of cornbread’s short shelf life. Scrumptious and versatile, they can be used in dozens of dishes and snacks—but I’m especially partial to the way they complement zingy Pimiento Cheese
1. Preheat the oven to 400 degrees.
2. Cut day-old cornbread into slices about 1/4-inch thick and 2 inches long. Brush lightly with olive oil and place in the oven for 10 to 12 minutes, until golden brown around the edges.
3. Remove from the oven and cool slightly. Spoon a dollop of Pimiento Cheese on one end of each toast and garnish with an arugula or celery leaf. Serve warm or at room temperature.
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