Host Aarti Sequeira demonstrates how to turn bruschetta, a staple Italian appetizer, into a Southern specialty. Black eyed peas, corn, and Italian dressing add a new twist to this traditional tomato-bread duo.
Bruschetta with a Texas Twist
1 green onion, chopped
1/8 cup chopped fresh parsley
1 can black eyed peas (with jalapeno if available)
4 Roma tomatoes, diced
1 can whole kernel corn
1 cup zesty Italian dressing
1 french baguette, cut into 1/2 inch slices butter
Combine all ingredients in a large bowl and stir. Refrigerate for several hours. Spread butter evenly over slices of bread. Toast in oven at 350 F. while you prepare the Texas caviar. Top toasted bread pieces with Texas Caviar and garnish with additional parsley, if desired.
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