Texas Caviar and Goat Cheese Crostini

Texas Caviar and Goat Cheese Crostini

Traditional Texas caviar is a mixture of corn kernels, black-eyed peas, and bell pepper tossed in a light vinaigrette. Served with goat cheese on toasted baguettes, this Southern favorite becomes a gourmet treat.

Texas Caviar and Goat Cheese Crostini
Yield: 2½ dozen crostini • Preparation: 25 minutes • Refrigerate: 2 hours
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  1. 2 (15.8-ounce) cans black-eyed peas, drained
  2. 1 (11-ounce) can whole-kernel corn, drained
  3. ⅓ cup minced yellow bell pepper
  4. ⅓ cup minced red bell pepper
  5. ⅓ cup minced green bell pepper
  6. ¼ cup chopped fresh cilantro
  7. 2 tablespoons chopped fresh parsley
  8. ¼ cup extra-virgin olive oil
  9. ¼ cup red-wine vinegar
  10. 1 teaspoon ground cumin
  11. ½ teaspoon kosher salt
  12. ½ teaspoon freshly ground black pepper
  13. ½ teaspoon garlic powder
  14. 1 (4-ounce) package goat cheese
  15. 30 slices toasted French baguette
  16. Garnish: fresh chives
  1. In a medium bowl, combine peas, corn, peppers, cilantro, and parsley. Set aside.
  2. In a separate small bowl, combine oil, vinegar, cumin, salt, pepper, and garlic powder, whisking well. Pour over pea mixture, stirring to combine.
  3. Refrigerate for 2 hours. Drain, if necessary.
  4. Spread approximately ½ tablespoon goat cheese on each baguette slice. Spoon approximately 2 tablespoons pea mixture onto cheese layer per baguette slice.
  5. Garnish with fresh chives, if desired. Serve immediately.
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