Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
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Cooking tools:
- Blender
- Saucepan
- Skillet
- Oven
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Pastry brush
- Spatula
- Tongs
- Fine-mesh sieve
- Serving platter
Ingredients
- 1⁄2 cup plus 2 tbsp. extra-virgin olive oil
- 1 tbsp. fresh thyme leaves
- 1⁄2 tsp. crushed red chile flakes
- 2 cloves garlic (1 finely chopped, 1 smashed)
- 1 bay leaf
- 1 (15-oz.) can black-eyed peas, 1 cup liquid reserved
- Kosher salt
- freshly ground black pepper
- 1⁄2 cup white wine
- 1⁄4 cup golden raisins
- 1 head radicchio, sliced lengthwise into ½" wedges
- 1 tbsp. sherry vinegar
- 8 slices crusty bread, such as ciabatta
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