- Prep Time: 15m
- Cook Time: 10m
- Total Time: 25m
- Serves: 4
- Yield: 4 shortbreads
Ingredients
- 2 pieces leftover sweet cornbread, 2-3 inches in diameter
- 1 c sliced strawberries
- 2 tbsp. sugar
- juice of one lemon
- zest of one lemon
- whipped cream
- 1/2 c diced peaches
- 10 mint leaves, julienned
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment or foil.
- While the oven preheats, cut your two pieces of leftover cornbread in half crosswise to make a total of 4 thin pieces. Use a biscuit cutter to cut each square into a round. Spritz with olive oil and sprinkle with sea salt.
- Space evenly on your prepared baking sheet and bake for 8-10 minutes, or until lightly toasted. Remove and let cool.
- Meanwhile, combine sliced strawberries and diced peaches in a bowl. Add sugar and lemon juice, and stir to combine. Let sit for 10 minutes.
- Once the cornbread rounds have cooled, top with whipped cream (the amount is up to you!) Top each of the "shortbreads" with an equal amount of the strawberry & peach mixture. Garnish with the fresh mint. Enjoy!
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