Black-Eyed Pea, Bacon, and Pickled Okra Bruschetta
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.
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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IoneTaylor's Review
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.
Interesting appetizer