Sunday, July 8, 2007

Cornbread Crostini

Tasty munchies made for Books & Snacks. I had an idea like this a while ago and then saw a sort of recipe for them. You can either make your favorite cornbread from scratch or go with one made from a mix (8 1/2 oz. box). Just make sure you bake it in an 8x8 pan otherwise the crostini will be too small. Also be sure to store these in an airtight container otherwise they'll just soak up the moisture that you bake out of them.

Cornbread Crostini

1 8x8 cornbread, baked, removed from pan and cooled completely

1- Preheat oven to 425 degrees.
2- Cut cooled cornbread into 1/2" slices then cut each slice in half.
3- Place pieces in a single layer on a large baking sheet.
4- Bake for about 10 minutes or until crisp, turning over once. Remove from oven and allow to cool.

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