BAKED CORNBREAD
10-16 rounds
Can be used as salad accompaniment or topped with roasted red pepper spread or with black bean-mango relish to serve as an appetizer.
Ingredients
2 cups coarse cornbread crumbs (made from cornmeal muffins or cornbread)
1 tsp cayenne pepper
1⁄2 cup toasted pecans or walnuts, chopped
2 Tbsp minced fresh cilantro
1 Lb mild goat cheese cut into disks
1⁄4 cup olive oil
Instructions
Combine the cornbread crumbs with cayenne pepper, chopped nuts and herbs on a large cooke sheet or plate
Cut or shape the cheese into sixteen 1-ounce disks. Set aside.
Dip each piece of cheese first in the oil and then in the crumbs, lightly coating both sides.
Transfer to a baking sheet and refrigerate for up to 24 hours.
Preheat the oven to 300 degrees
Place the cookie sheet on the top rack of the oven and bake for 5-6 minutes or until the cheese is soft and warm.
Remove and serve immediately.