This innovative bruschetta recipe makes a garlic, olive oil and black-eyed pea paste and is topped with crumbled bacon and pickled okra rounds.
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
How to Make It
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.
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.