Peas, Mint & Parmesan Crostini

Directions

1. 1.

   Grill 12 slices bread and rub with garlic clove.

2. 2.

   Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.

3. 3.

   Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.

4. 4.

   Spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.