Crostini and Black Eye Pea Puree

By AuntieGooper

Ingredients

• 1/4 cup olive oil
• 5 sprigs of thyme
• 1/2 teaspoon red crushed pepper
• 2 cloves garlic, crushed
• Bay leaf
• 1 15 ounce can black eye peas, drained and rinsed
• 1/4 vegetable stock
• Salt
• Pepper
• Baguette, sliced on bias

Preparation

Step 1

Heat the olive oil in a saucepan over medium-high heat. Add the thyme, chile flakes, garlic, and bay leaf and cook, stirring occasionally, until golden brown, 2 minutes. Add black-eyed peas and vegetable stock and bring to a boil. Reduce heat to medium-low and simmer until the flavors have melded, 10 minutes. Discard bay leaf and sprigs of thyme and transfer the pea mixture to a blender; purée until smooth. (Sprinkle in a little water if mixture is too dry.) Season with salt and pepper; transfer to a bowl.

Drizzle olive oil over slices of bread and toast in oven until golden brown.