Black-Eyed Pea Bruschetta

BLACK-EYED PEA BRUSCHETTA

INGREDIENTS

• 1 seeded Italian baguette, cut into 1/4"-thick slices
• 2 tablespoons 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 thoroughly rinsed
• 1 red bell pepper, finely chopped
• 1 scallion, finely chopped 
• 1 clove garlic, finely chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh thyme leaves, chopped
• 2 teaspoons Dijon mustard or spicy brown mustard
• 1 teaspoon honey
• 1/2 teaspoon Cajun seasoning
• 4 oz. goat cheese, room temperature 

DIRECTIONS

1. Preheat oven to 350° and arrange bread slices between 2 baking sheets. Lightly drizzle with oil on both sides. Bake, flipping halfway through, until crispy and toasted, about 10 minutes. 
2. Meanwhile, in a medium skillet over medium-high heat, cook bacon, stirring occasionally, until fat begins to render and bacon starts to crisp and turn brown on all sides, 7 to 8 minutes. Using a slotted spoon, transfer bacon to paper towels to drain, reserving excess fat in skillet.
3. In a medium bowl, massage 1/2 tsp. salt into collard greens until greens begin to release water and soften, about 2 minutes. Add peas, bell pepper, scallion, and garlic and toss until combined; season with 1/2 tsp. salt. 
4. In a small bowl, combine vinegar, thyme, mustard, honey, Cajun seasoning, and 1/4 tsp. salt. Drizzle in 1 tbsp. of reserved bacon fat and remaining 2 tbsp. oil, whisking after each tbsp., until vinaigrette is smooth and emulsified. Pour over pea mixture and toss to coat.
5. Smear toast with a thin layer of cheese. Top with 1 tbsp. pea mixture. Sprinkle with bacon, if using.

Subscribe to my Instagram for exclusive content, updates and many more! Click HERE to join. 

SIGN UP FOR FREE RECIPES straight to your inbox HERE