Black-Eyed Pea, Bacon, and Pickled Okra Bruschetta
This innovative bruschetta recipe makes a garlic, olive oil and black-eyed pea paste and is topped with crumbled bacon and pickled okra rounds.
This innovative bruschetta recipe makes a garlic, olive oil and black-eyed pea paste and is topped with crumbled bacon and pickled okra rounds.
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!
Read MoreI 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.
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