Place peas and garlic in a food processor; with processor running, pour oil through food chute in a slow, steady stream, processing until smooth. Stir in lemon juice; season with salt and pepper to taste. Cover and chill 2 hours.
Spoon pea mixture onto toasted baguette slices; sprinkle with cheese.
Pair with: Vincent Delaporte, Sancerre 2009, or Vinho Verde, or a New Zealand Sauvignon Blanc.
