Description
This Black-Eyed Pea Bruschetta is a flavorful and unique twist on the classic Italian appetizer. It features toasted baguette slices topped with a vibrant mixture of collard greens, black-eyed peas, red bell pepper, and scallions, all tossed in a zesty vinaigrette infused with bacon fat and Cajun seasoning. Finished with creamy goat cheese and optional crispy bacon, this dish offers a perfect balance of crunch, creaminess, and bold flavors, making it ideal for a light lunch, appetizer, or party snack.
Ingredients
Scale
Bread and Cheese
- 1 seeded Italian baguette, cut into 1/4″-thick slices
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 oz. goat cheese, room temperature
Pea Mixture
- 1/2 bunch 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
- Kosher salt
Vinaigrette
- 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
- 1/4 tsp. salt (divided)
- 1 tbsp. reserved bacon fat
- 2 Tbsp. extra-virgin olive oil
Optional
- 4 oz. finely chopped bacon or pancetta
Instructions
- Toast the Bread: Preheat the oven to 350°F (175°C). Arrange the baguette slices between two baking sheets and lightly drizzle both sides with olive oil. Bake for about 10 minutes, flipping halfway through, until the slices are crispy and toasted.
- Cook the Bacon: While the bread is toasting, heat a medium skillet over medium-high heat. Add the bacon or pancetta and cook, stirring occasionally, until the fat begins to render and the bacon crisps and browns on all sides, about 7 to 8 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain, reserving the rendered fat in the skillet.
- Prepare the Collard Greens and Peas: In a medium bowl, sprinkle 1/2 teaspoon kosher salt over the chopped collard greens. Massage the greens with your hands for about 2 minutes until they soften and begin to release water. Add the rinsed black-eyed peas, chopped red bell pepper, scallion, and garlic. Toss to combine and season with an additional 1/2 teaspoon kosher salt.
- Make the Vinaigrette: In a small bowl, whisk together the apple cider vinegar, fresh thyme, Dijon mustard, honey, Cajun seasoning, and 1/4 teaspoon salt. Drizzle in 1 tablespoon of the reserved bacon fat from the skillet and the remaining 2 tablespoons of olive oil, whisking continuously after each addition, until the vinaigrette is smooth and emulsified. Pour this dressing over the pea mixture and toss to thoroughly coat all ingredients.
- Assemble the Bruschetta: Spread a thin layer of goat cheese on each toasted baguette slice. Top each slice with about 1 tablespoon of the dressed pea mixture. Sprinkle with cooked bacon if using. Serve immediately for best texture and flavor.
Notes
- For a vegetarian version, omit the bacon and reserved bacon fat; substitute olive oil instead.
- Massaging the collard greens softens their tough texture and enhances flavor absorption.
- The vinaigrette can be adjusted in spiciness by modifying the amount of Cajun seasoning.
- Use fresh goat cheese at room temperature for easier spreading.
- To save time, prepare the pea mixture and vinaigrette in advance; assemble just before serving to maintain crisp toast.
- Leftover pea mixture can be refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving (approx. 3-4 bruschetta pieces)
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg
