Black-Eyed Pea Pâté with Pickled Onions on Flatbread Crackers
Makes 24 loaded crackers
Time 35 min
Generous-sized appetizers, flavorful and satisfying for any crowd, including vegetarians and vegans.
Special Diets:
Ingredients
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 3 tablespoons sugar
- 3/4 teaspoon fine sea salt, divided
- 5 whole cloves
- 1 (15.0-ounce) can black-eyed peas, rinsed and drained
- 1/2 cup toasted pecan pieces
- 2 tablespoons lemon juice
- 2 teaspoons finely chopped fresh thyme
- 24 flatbread crackers, seeded or unseeded
- 1/4 teaspoon ground black pepper
Method
Put onion, vinegar, sugar, 1/4 teaspoon of the salt, cloves and 1/3 cup water into a small pot.
Cover and cook over medium heat, stirring occasionally, until onion is soft, about 15 minutes; set aside to let cool.
Meanwhile, purée peas, pecans, lemon juice, thyme, remaining 1/2 teaspoon salt, pepper and 1 tablespoon warm water in a food processor until combined but still slightly chunky.
Drain onions well; remove and discard cloves.
Spread pâté on flatbreads, garnish with onions and serve.
You can make both the pâté and pickled onions in advance and store in the refrigerator for up to 3 days, then assemble before serving.
Nutritional Info:
Per serving: 80 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 240mg sodium, 11g carbohydrates (1g dietary fiber, 2g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 3 tablespoons sugar
- 3/4 teaspoon fine sea salt, divided
- 5 whole cloves
- 1 (15.0-ounce) can black-eyed peas, rinsed and drained
- 1/2 cup toasted pecan pieces
- 2 tablespoons lemon juice
- 2 teaspoons finely chopped fresh thyme
- 24 flatbread crackers, seeded or unseeded
- 1/4 teaspoon ground black pepper