Rating: 5 stars
2 Ratings
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This innovative bruschetta recipe makes a garlic, olive oil and black-eyed pea paste and is topped with crumbled bacon and pickled okra rounds. 

Recipe by Cooking Light December 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Serves 8 (serving size: 1 toast)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

100 calories; fat 4.9g; saturated fat 1g; sodium 177mg.