Ingredients
Scale
- 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.
- Prep Time: 20 minutes
- Category: Appetizer