Heirloom tomato and cornbread panzanella
Bread
Italian cuisine
This recipe calls for day-old cornbread, but if you did not have the foresight to make cornbread yesterday and you need this panzanella today (me! me! this was me), you can expedite the process quite easily. With a few hours to spare before panzanella o’clock, make an 8-inch square slab of your favorite cornbread. Once it is mostly cool, cut the slab into 1-inch cubes and spread them evenly over a large parchment-paper-lined baking sheet. This will be the same sheet you’ll toast the cubes on later! #efficiency. Set the baking sheet out on a counter and let it hang to dry out for a few hours. You’ll have faux day-old bread in no time, and the cubes will be all set to crouton-ify.
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