Black-Eyed Pea, Bacon, and Pickled Okra Bruschetta

2 Reviews
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Photo: Randy Mayor; Styling: Lindsey Lower
Yield
Serves 8 (serving size: 1 toast)
By Darcy Lenz
December 2014
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

  • Calories 100
  • Fat 4.9g
  • Satfat 1g
  • Sodium 177mg

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

Interesting appetizer

IoneTaylor
November 25, 2017
Delicious! This offers an interesting way to use black eyed peas, and has a nice balance of flavors and textures. I was only able to find spicy pickled okra, but it worked great and wasn't all that spicy in the small amounts used. Maybe the baguette I got was smaller than what the recipe author used, because I made 10 toasts and still had half the black eyed pea mixture left, along with other leftover ingredients. We won't mind at all having another round of these!

IoneTaylor's Review

veryslowcook
November 28, 2014
I made this as an appetizer for a large gathering at Thanksgiving, and it got rave reviews from everyone! I couldn't find pickled okra, so I used cocktail onions, cut them in half and placed two halves on each piece. Everyone commented on the lovely color of the blackeyed peas - almost like a liver pate - and loved the contrast in flavors and textures between the pickled onion, the rich bacon, the smooth blackeyed pea puree and the crunchy baguette slices. I also loved how quickly this recipe came together and how eminently transportable it was. I put each of the components in a separate container and assembled the bruschetta when I arrived at my destination. I look forward to making it again.