Christmas is most definitely over, and I have finally recovered from the gandules overdose. Gandules, known as pigeon peas, are served in Puerto Rico during the holidays at EVERY family gathering – stewed pigeon peas, pigeon peas with rice, pigeon pea soup. My dad has a couple of pea trees in the backyard and despite eating them for breakfast, lunch and dinner, there are still pods left. So, in the spirit of “waste not, want not”, I’ve devised this pea crostini recipe. It’s super simple and great for parties. Basically, throw everything into a pot, stick it in the fridge, and assemble. Low-maintenance, soft and tangy escabeche over toasted, crispy bread; simple as pie.
There’s no such thing as having too many appetizers in one’s repertoire. Escabeche is great for tapas, too
Escabeche Pigeon Pea Crostini
A simple appetizer that pack a punch: gandules, or pigeon peas, are prepared in escabeche with cilantro and red onion for a memorable pea crostini.
1medium red onion, finely diced
3 1/2cupscooked/canned pigeon peas
1multigrain baguette, sliced on a bias and toasted
In a medium saucepan, sauté the onion, garlic, bay leaves, black pepper, olive oil, and vinegar over medium-high heat about 8 minutes or until the onion becomes transparent. Remove from heat and let cool. Remove and discard the bay leaves.
In a bowl, add the vinegar-oil mixture to the pigeon peas and combine with cilantro and salt. Mix well and allow to chill for 2 to 3 hours before serving with toasted bread as crostini.