Grits Crostini

Photo: Iain Bagwell; Styling: Heather Chadduck
Grits Crostini takes a Southern twist where toasted bread is replaced with grits. We top these bite-size appetizers with Caramelized Apples and Onions.

Yield:

Makes about 5 dozen

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 30 Minutes

Ingredients

1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 cup milk
1/4 cup butter, melted
2 large eggs, beaten
1 1/2 cups cooked grits, cooled
1 cup (4 oz.) shredded fontina cheese
2 tablespoons minced fresh thyme

Preparation

1. Preheat oven to 425°. Sift together first 4 ingredients into a bowl. Whisk together milk and next 2 ingredients in another bowl; add to flour mixture, stirring just until moistened. Whisk in grits. Spoon into greased 12-cup muffin pans (1 Tbsp. per cup).

2. Bake, in batches, at 425° for 12 to 15 minutes or until crostini is golden. Immediately remove from pans to wire racks; cool 30 minutes. Reduce oven to 375°.

3. Meanwhile, prepare Caramelized Apples and Onions.

4. Place crostini on a baking sheet. Top each with 1 tsp. Caramelized Apples and Onions; sprinkle with cheese. Bake at 375° for 8 minutes or until cheese is melted. Sprinkle with thyme; serve immediately.

Note:

December 2012