NOTE: Before beginning take note of the following. This recipe makes one dozen. If you need more for an appetizer, double or triple the ingredients. One French bread baguette in this recipe is more than enough for 24-30 appetizers. This is semi difficult.

Ingredients:
1- multi grain French baguette
1-15 ounce can black eye peas, drained
2 ½ cups fresh collard greens cleaned and rough chopped – leaves only(about 1/2 bunch collards)
2 cup cherry tomatoes, halved
½ small shallot, diced
½ cup chicken broth
¼ cup chopped fresh basil
4 tbsp. whipped cream cheese
1 clove garlic, minced
1 tbsp sugar
½ tsp salt
¼ tsp black pepper
1 cup grated parmesan cheese
1 cup of Extra Virgin Olive Oil
Directions:
Preheat Oven to 350*F. Cut baguette into 12 slices each ½” thick. Brush olive oil on both sides of the slices. Place on baking sheet and toast for 4 minutes. Remove from oven and set aside. Cut bacon into ¼” slices. In a large sauce pan, on high heat, cook bacon until crisp but pliable. Then reduce heat to medium and add shallots and garlic and cook for 1 minute. Add chicken broth, sugar, salt and pepper. Stir to mix. Then add ½ can black eye peas (make sure drained). Continue cooking for about 2 minutes. Mash the beans in the pan. Add collards and continue cooking for about 3 minutes or until collards are reduced but bright green and chicken broth is absorbed into the mix. Remove pan from heat. Take each slice of bread and spread with thin layer of cream cheese evenly to coat. Add slices of cherry tomatoes, cut side down. Then add 1 tbsp. of black eye pea mixture and place on top of baguette slices. Sprinkle with parmesan cheese. Place back in the oven for 12-15 minutes. Serve.