Bruschetta with Minted Pea Puree

Ingredients

• 1 (10 oz.) French baguette, cut into 30 (1/2-inch) slices
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 (10 oz.) box frozen baby peas
• 1/4 cup finely chopped fresh mint
• 3 ounces cream cheese, at room temperature
• 1 tablespoon grated Parmesan
• Salt and pepper

Preparation

1. Make toasts: Preheat oven to 375°F. Lay baguette slices out in a single layer on a baking sheet and bake for 10 minutes, or until dry and crispy. Cut 1 garlic clove in half. Brush one side of each toasted baguette slice lightly with olive oil and rub with cut side of garlic clove. Return toasts to oven for 4 minutes. Cool completely.
2. Make pea puree: Mince remaining garlic clove. Place peas, minced garlic and 1/3 cup water in pan, bring to boil and cook for 5 minutes. Puree mixture in food processor until smooth. Let cool for 5 minutes. Add mint and process again until mint is blended in. Let cool completely in food processor bowl.
3. When pea mixture is cool, pulse in cream cheese and Parmesan until combined; season with salt and pepper. When ready to serve, spoon a small amount of puree onto each toast.