Black-Eyed Pea, Bacon, And Pickled Okra Bruschetta

• 1 (4-ounce) whole-wheat French bread baguette
• 1 (15-ounce) can unsalted black-eyed peas, drained
• 2 tablespoons olive oil
• 1 tablespoon water
• 2 teaspoons lemon juice
• 1 garlic clove, peeled
• 1/8 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 4 slices cooked bacon
• 8 pickled okra pods, drained and sliced into rounds

1. Slice baguette into 8 thin slices; arrange on a baking sheet coated with cooking spray. Toast bread under broiler 3 minutes or until golden brown, turning slices halfway through. Remove from oven.
2. Combine black-eyed peas, olive oil, water, lemon juice, garlic clove, salt, and crushed red pepper in the bowl of a food processor; process until smooth. Divide puree over toasts. Top each with 1/2 slice crumbled bacon and 1 pod pickled okra rounds.

bread, unsalted blackeyed, olive oil, water, lemon juice, garlic, kosher salt, red pepper, bacon, okra pods

Taken from www.myrecipes.com/recipe/black-eyed-pea-bacon-and-pickled-okra-bruschetta (may not work)