Go Back

Black-Eyed Pea Bruschetta

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer
Ingredients Method

Ingredients
  

  • 1 seeded Italian baguette sliced into 1/4"-thick slices
  • 2 tbsp. extra-virgin olive oil plus more for drizzling
  • 4 oz. finely chopped bacon or pancetta optional
  • Kosher salt
  • 1/2 bunch of fresh collard greens washed, stemmed, and finely chopped
  • 1 15.5-oz. can black-eyed peas, drained and rinsed
  • 1 red bell pepper finely chopped
  • 1 scallion finely chopped
  • 1 clove garlic finely chopped
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. fresh thyme leaves chopped
  • 2 tsp. Dijon mustard or spicy brown mustard
  • 1 tsp. honey
  • 1/2 tsp. Cajun seasoning
  • 4 oz. goat cheese room temperature

Method
 

  1. Preheat oven to 350°F and arrange bread slices on baking sheets. Lightly drizzle both sides with oil and bake until crispy, about 10 minutes.
  2. In a skillet over medium-high heat, cook bacon until crisp, then transfer to paper towels to drain, reserving excess fat in the skillet.
  3. Massage salt into collard greens until softened, then add peas, bell pepper, scallion, and garlic, tossing to combine.
  4. In a bowl, whisk together vinegar, thyme, mustard, honey, Cajun seasoning, salt, and bacon fat. Pour over pea mixture and toss.
  5. Spread cheese on toast, top with pea mixture, and sprinkle with bacon if desired.