Sweet Pea Crostini

Preheat oven to 350ºF.

Cut a French baguette into 24 quarter-inch slices. Lightly brush both sides of each bread slice with half of the olive oil. Season with salt and pepper as desired. Bake for 15–20 minutes, or until golden brown.

Meanwhile, add remaining olive oil, mint leaves, Parmesan, white wine vinegar, salt and pepper to a food processor. Blend until a consistency similar to pesto. Add sweet peas to the food processor and blend until chopped.

To assemble the crostini, place a generous teaspoonful of the pea mixture on each crostini. Scoop the crème fraîche into a resealable bag and cut a small hole in one of the corners. Drizzle crème fraîche onto each individual crostini, in a similar fashion as piping icing. Sprinkle each crostini with radish matchsticks. Serve immediately. One serving is two crostini.

Note: This can be made one day ahead. Toast the crostini and store in a resealable bag. Mix the sweet pea mixture and store in a sealable container in the refrigerator. Assemble just before serving.