Black Eyed Pea Crostini

These cute little bites are ready to eat in less than 20 minutes. Start with the same base and use half of it as the creamy spread on the toast while the other half gets more veggies and herbs added to it for a textured two bite appetizer.

Toasted slices of baguette topped with creamy cannelini and black eyed pea spread and topped with whole beans, red and yellow bell peppers and cilantro.

One Year Ago Today Sweet Potato Bisque with Avocado Spring Rolls


Black Eyed Pea Crostini
makes 12 crostini
2 tbl extra virgin olive oil
1/2 small red onion, small dice
3 garlic cloves, minced
1-15oz can cannelini beans, drained and rinsed
1-15oz can black eyed peas, drained and rinsed
1 tsp green hot sauce (such as tobasco)
salt and pepper
1 red bell pepper, small dice
1 yellow bell pepper, small dice
1 tsp creole seasoning
2 tbl roughly chopped cilantro
1 baguette, 1/2" diagonal slices, toasted

Saute the onion in olive oil until tender and fragrant, 5 minutes. Add the garlic, beans, hot sauce and season with salt and pepper. Cook 5 minutes more then transfer half of the bean mix to the side.
Add the bell peppers and creole seasoning to the remaining beans in the pot and continue to saute for 5-7 minutes more until tender.
Mash the beans that were set aside and add half of the cilantro. Taste and season.
Spread a layer of mashed beans on each piece of toasted bread and top with your vegetable mixture. Garnish with the remaining cilantro and serve.