You’ve never had black-eyed peas like this.
Ingredients
1(15 1/2-oz.)
jar)
2Tbsp.balsamic vinegar
2Tbsp.extra-virgin olive oil
1Tbsp.
Credit:Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray
chopped freshflat-leaf parsley, plus more for garnish
2tsp.country-styleDijon mustard
1garlic clove, thinly sliced (1 tsp.)
3 1/4oz.crumbled goat cheese(about 3 Tbsp.)
Flaky sea salt
Directions
Preheat oven to 375F.
Line a large rimmed baking sheet with aluminum foil, coat with cooking spray, and set aside.
Arrange in an even layer on prepared baking sheet.
Bake, stirring occasionally, until golden brown and crispy, about 40 minutes.
Let cool completely, about 20 minutes.
Cut heirloom tomatoes into slices, wedges, or chunks, as desired.
Cut larger cherry tomatoes in half, leaving smaller remaining tomatoes whole.
Arrange all tomatoes andred bell pepper sliceson a platter.
Cover with lid, and shake until fully combined, about 30 seconds.
Drizzle evenly over tomato mixture.
Sprinkle with goat cheese and about 1/4 cup of the Crispy Black-Eyed Peas.
(Reserve remaining black-eyed peas for another use.)
Garnish with flaky sea salt, parsley, and black pepper.
