Pigeon Pea Escabeche Crostini

Ingredients

• 1 medium red onion, finely diced
• 2 teaspoons minced garlic
• 3 bay leaves
• 1 teaspoon fresh ground black pepper
• 3/4 cup extra virgin olive oil
• 1/2 cup white vinegar
• 1/2 cup cilantro, chopped
• 2 teaspoons salt
• 3 1/2 cups cooked pigeon peas
• 1 multigrain baguette, cut into rounds and toasted

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