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Tomato and Black-eyed Pea Relish Crostini

Photo: Greg DuPree; Styling: Mindi Shapiro

Active time 3 mins
Total time 15 mins

Serves 8

Feature fresh summer tomatoes in this bright, butter-brushed crostini for a party starter that is made in less than 20 minutes. Complemented by a cream cheese spread, vinegar, and chives, the cherry tomatoes star in this refreshing snack.


  • 24 (1/2-inch-thick) diagonally cut baguette slices
  • 1/4 cup unsalted butter, melted
  • Lemony Buttermilk Cream Cheese
  • Quartered cherry tomatoes
  • Black-eyed peas
  • Olive oil
  • Apple cider vinegar
  • Salt
  • Black pepper
  • Chopped chives

How to Make It

  1. Preheat oven to 375°F. Arrange baguette slices in a single layer on a baking sheet. Brush tops with melted butter. Bake in preheated oven until slices are just beginning to brown at edges, about 12 minutes. Remove from oven, and cool to room temperature.

  2. Spread 1 1/2 teaspoons Lemony Buttermilk Cream Cheese on each crostini.

  3. Top with tomatoes, black-eyed peas, vinegar, salt, pepper, and chives.