Photo: Randy Mayor; Styling: Lindsey Lower
This innovative bruschetta recipe makes a garlic, olive oil and black-eyed pea paste and is topped with crumbled bacon and pickled okra rounds.
Serves 8 (serving size: 1 toast)
1. Slice baguette into 8 thin slices; arrange on a baking sheet coated with cooking spray. Toast bread under broiler 3 minutes or until golden brown, turning slices halfway through. Remove from oven.
2. Combine black-eyed peas, olive oil, water, lemon juice, garlic clove, salt, and crushed red pepper in the bowl of a food processor; process until smooth. Divide puree over toasts. Top each with 1/2 slice crumbled bacon and 1 pod pickled okra rounds.