In this summery appetizer, sweet, juicy local tomatoes are perched on toasted bread slices that have been slathered with garlicky black-eyed pea hummus. It’s a great way to start the night, and it’s built on layers of fresh produce available now. Look for fresh black-eyed peas from local farmers, and use only backyard or local tomatoes. They make the dish sing.
Here’s how:
Bruschetta with Black-eyed Pea Hummus and Fresh Summer Tomatoes
Serves 4-6
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1 baguette, cut into ½-inch slices
1 cup cooked black-eyed peas
1 clove garlic, minced
1 teaspoon lemon
½ teaspoon cumin
½ teaspoon salt
2-3 fresh local tomatoes, yellow or red
½ cup shredded chicken (optional)
8 ounces crumbled feta or chevre
2 tablespoons chopped fresh chives
Olive oil for finishing
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Heat the oven to 350 degrees. Place the bread slices on a cookie sheet and toast for 5-7 minutes. Remove from the oven and set aside. Place the black-eyed peas in a food processor. With the blade running, add the garlic, lemon, cumin and salt. Taste for seasoning.
Slice the tomatoes into ¼-inch slices. Spread a small amount of the black-eyed pea mixture on each bread slice. Top with the tomato, chicken (optional) and cheese. Return the slices to the sheet pan. Turn the oven to broil, and heat the slices under the broiler briefly, just to warm the cheese, about 1 minute. Remove from the oven. Plate the bruschetta and top with chives and a drizzle of olive oil. Serve immediately.
Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.