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Texas Caviar and Goat Cheese Crostini


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Texas Caviar and Goat Cheese Crostini





2 (15.8-ounce) cans black-eyed peas, drained
1 (11-ounce) can whole-kernel corn, drained
1/3 cup minced yellow bell pepper
1/3 cup minced red bell pepper
1/3 cup minced green bell pepper
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh parsley
¼ cup extra-virgin olive oil
¼ cup red-wine vinegar
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 (4-ounce) package goat cheese
30 slices toasted French baguette
Garnish: fresh chives
 


• In a medium bowl, combine peas, corn, peppers, cilantro, and parsley. Set aside.
• In a separate small bowl, combine oil, vinegar, cumin, salt, pepper, and garlic powder, whisking well. Pour over pea mixture, stirring to combine.
• Refrigerate for 2 hours. Drain, if necessary.
• Spread approximately ½ tablespoon goat cheese on each baguette slice. Spoon approximately 2 tablespoons pea mixture onto cheese layer per baguette slice.
• Garnish with fresh chives, if desired. Serve immediately.
 


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