Ingredients:
1 c shelled peas
1 c Chopped fresh mint
1 T lemon juice
1/4 t salt
1 c olive oil
Crumbled feta
Freshly ground pepper
1 baguette
Directions:
Preheat broiler.
Meanwhile, fill a medium pot with 2 inches of water and bring to a boil. Add 1 cup shelled peas and cook peas until tender and bright green, about 1 minute.
Transfer to a colander, rinse under cold water to stop cooking, and drain well. Transfer peas to a food processor add 1/8 cup chopped fresh mint, lemon juice, and 1/4 teaspoon salt and pulse until coarsely chopped.
With motor running, add olive oil in a stream until combined. Cut a baguette into 24 slices and brush olive oil onto both sides of each.
Broil until golden, 4 minutes, flipping bread halfway through.
Remove crostini from oven and top each slice with 2 teaspoons of pea mixture. Garnish with a couple small leaves of fresh mint, crumbled feta, freshly ground pepper, and a drizzle of olive oil.
