These crunchy, savory 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.
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 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.
Step 3
Remove from the oven and cool slightly. Spoon a dollop of Pimiento Cheese (recipe above) on one end of each toast and garnish with an arugula or celery leaf. Serve warm or at room temperature.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
