Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Yield: serves 4
- 1⁄2 cup plus 2 tbsp. extra-virgin olive oil
- 1 tbsp. fresh thyme leaves
- 1⁄2 tsp. crushed red chile flakes
- 2 cloves garlic (1 finely chopped, 1 smashed)
- 1 bay leaf
- 1 (15-oz.) can black-eyed peas, 1 cup liquid reserved
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup white wine
- 1⁄4 cup golden raisins
- 1 head radicchio, sliced lengthwise into ½" wedges
- 1 tbsp. sherry vinegar
- 8 slices crusty bread, such as ciabatta
- Heat 5 tbsp. oil in a 2-qt. saucepan over medium-high heat. Add 2 tsp. thyme, the chile flakes, chopped garlic, and bay leaf and cook, stirring occasionally, until golden brown, 2 minutes. Add black-eyed peas and reserved liquid and bring to a boil. Reduce heat to medium-low and simmer until the flavors have melded, 10 minutes. Discard bay leaf 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 and set pea purée aside.
- Meanwhile, add wine and raisins to a 1-qt. saucepan and bring to a boil; set aside to let raisins plump. Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add radicchio, season with salt and pepper, and cook, stirring occasionally, until radicchio is wilted and golden brown, about 8 minutes. Toss with vinegar and set radicchio aside.
- Heat oven to 450°. Brush bread with remaining oil and transfer to a baking sheet. Toast bread, flipping once, until golden brown, about 10 minutes. Rub toast with remaining garlic clove. To serve, spread pea purée over each toast, top with radicchio and raisins, and sprinkle with remaining thyme.