Black-Eyed Pea Pepper Bruchetta

A little bit of elegance doesn’t have to cost that much or take that long.

Take Bruschetta for example. It’s little more than toast and toppings, but it always looks so elegant on a plate.

We transformed some leftover black eyed peas with some flavorful pantry items and homemade pepper relish.  

The goat cheese adds a tangy and creamy essential component to the crisp and not-to-spicy dish. That is if you can stop snacking on it long enough to use it as a topping.

The Bread itself

½ cup grapeseed oil

Sea salt.

Sliced Banquette or Italian loaf into squares

Toss the bread liberally in the oil and salt so it is well coated. Use immediately lest it become soggy.

Pea Topping

1 ½ cup drained black eyed peas

4 tbsp pepper relish

1 tbsp relish brine

1 tbsp hot Chinese mustard

½ tsp sugar

Mix in a large bowl with a rubber spatula and be careful not to mash the peas. You can use it right away or hold it for a day in the fridge.

Pepper Relish

1 cup rice wine vinegar

½ cup white wine vinegar

2-3 tbsp salt

2 tsp pepper

1 tsp sugar

1 tsp cilantro

1 lb assorted jalapenos, banana, and Anaheim peppers sliced thin

Mix and store in an airtight Jar. Let sit for at least a week in the fridge before use.

To Assemble

In a large pan under your broiler place the sliced, oiled bread and broil on the first side for 40 seconds. Remove and flip broiling for another 15 seconds.

Remove the toasts and place a teaspoons of the topping atop each one.

Then add a dollop of goats cheese atop that and return to the broiler for a final 15 seconds.

Serve them nice and hot right away.

So cheers to adding a bit of everyday elegance and saving a little bit of money in the process.

We’ll catch you next week for the big game.