Name: Black-Eyed Pea Bruschetta
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 seeded Italian baguette, cut 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 thoroughly 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Black-Eyed Pea Bruschetta

1. 1 seeded Italian baguette, cut into 1/4"-thick slices -

2. 2 tbsp. extra-virgin olive oil, plus more for drizzling -

3. 4 oz. finely chopped bacon or pancetta (optional) -

4. Kosher salt -

5. 1/2 bunch of fresh collard greens, washed, stemmed, and finely chopped -

6. 1 (15.5-oz.) can black-eyed peas, drained and thoroughly rinsed -

7. 1 red bell pepper, finely chopped -

8. 1 scallion, finely chopped -

9. 1 clove garlic, finely chopped -

10. 2 tbsp. apple cider vinegar -

11. 1 tbsp. fresh thyme leaves, chopped -

12. 2 tsp. Dijon mustard or spicy brown mustard -

13. 1 tsp. honey -

14. 1/2 tsp. Cajun seasoning -

15. 4 oz. goat cheese, room temperature -

How to cook deliciously - Black-Eyed Pea Bruschetta

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Smear toast with a thin layer of cheese. Top with 1 tbsp. pea mixture. Sprinkle with bacon, if using.