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
2014-12-16 21:15:49
Yield: 2½ dozen crostini • Preparation: 25 minutes • Refrigerate: 2 hours
Ingredients
- 2 (15.8-ounce) cans black-eyed peas, drained
- 1 (11-ounce) can whole-kernel corn, drained
- ⅓ cup minced yellow bell pepper
- ⅓ cup minced red bell pepper
- ⅓ 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 freshly ground black pepper
- ½ teaspoon garlic powder
- 1 (4-ounce) package goat cheese
- 30 slices toasted French baguette
- Garnish: fresh chives
Instructions
- 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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