Best Black-Eyed Pea Bruschetta - How To Make Black-Eyed Pea Bruschetta
Celebrate Juneteenth in style with this black-eyed pea and collard green bruschetta.
Keywords
- American
- appetizers
- nut-free
- picnic
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Cooking tools:
- Bread knife
- Oven
- Baking sheet
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 1 seeded Italian baguette, cut 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 thoroughly 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
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