Black-Eyed Pea Bruschetta
Ingredients
- 1 seeded Italian baguette sliced into 1/4″-thick slices
- 2 tbsp. extra-virgin olive oil plus more for drizzling
- 4 oz. finely chopped bacon or pancetta optional
- Kosher salt
- 1/2 bunch of fresh collard greens washed, stemmed, and finely chopped
- 1 15.5-oz. can black-eyed peas, drained and rinsed
- 1 red bell pepper finely chopped
- 1 scallion finely chopped
- 1 clove garlic finely chopped
- 2 tbsp. apple cider vinegar
- 1 tbsp. fresh thyme leaves chopped
- 2 tsp. Dijon mustard or spicy brown mustard
- 1 tsp. honey
- 1/2 tsp. Cajun seasoning
- 4 oz. goat cheese room temperature
Instructions
- Preheat oven to 350°F and arrange bread slices on baking sheets. Lightly drizzle both sides with oil and bake until crispy, about 10 minutes.
- In a skillet over medium-high heat, cook bacon until crisp, then transfer to paper towels to drain, reserving excess fat in the skillet.
- Massage salt into collard greens until softened, then add peas, bell pepper, scallion, and garlic, tossing to combine.
- In a bowl, whisk together vinegar, thyme, mustard, honey, Cajun seasoning, salt, and bacon fat. Pour over pea mixture and toss.
- Spread cheese on toast, top with pea mixture, and sprinkle with bacon if desired.