Black-Eyed Pea, Bacon, and Pickled Okra Bruschetta

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Black-Eyed Pea, Bacon, and Pickled Okra BruschettaRecipe

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)


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1 (4-ounce) whole-wheat French bread baguette
1 (15-ounce) can unsalted black-eyed peas, drained
2 tablespoons olive oil
1 tablespoon water
2 teaspoons lemon juice
1 garlic clove, peeled
1/8 teaspoon kosher salt
1/4 teaspoon crushed red pepper
4 slices cooked bacon
8 pickled okra pods, drained and sliced into rounds


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.

Created date

November 2014

Nutritional Information

Calories 100
Fat 4.9 g
Satfat 1 g
Sodium 177 mg