Smashed Peas & Mint on Toast

1. 1
   boil · ~5 min

   Boil the peas.

   1.Bring a medium saucepan of water to a rolling boil.

   2.Add the peas and cook until just tender and bright green (2-3 minutes for frozen, 4-5 for fresh).

   3.Drain well in a colander and let stand for 1 minute to steam dry.
2. 2
   prep · ~2 min

   Smash the peas with mint and seasonings.

   1.Transfer the drained peas to a mixing bowl.

   2.Add olive oil, lemon juice, lemon zest, mint, salt, pepper, and red pepper flakes.

   3.Use a potato masher or fork to smash to a chunky spread. Don't puree — keep plenty of texture.

   TIPLumpy and rustic is what you want here. A few whole peas left in the mix add great texture.
3. 3
   bake · ~3 min

   Toast the sourdough and rub with garlic.

   1.Toast the bread slices until golden and crisp on both sides.

   2.Rub the cut side of the halved garlic clove gently over one side of each hot toast slice.

   TIPA light rub of raw garlic on hot toast gives a subtle, warm garlic scent without overpowering the peas.
4. 4
   assemble

   Pile the smashed peas onto the toast.

   1.Spoon the smashed pea mixture generously over each garlic-rubbed toast slice.

   2.Drizzle with a little extra olive oil and add a final pinch of red pepper flakes if you like a touch of heat.

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