For the smashed minty peas:

• 1 heaping cup shelled sugar snap peas, fresh or frozen
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh mint, chiffonaded (cut into thin ribbons)
• Zest from 1/2 lemon
• Juice from 1/2 lemon, save the other half to slice into wedges for serving
• Kosher salt to taste

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For the toasts:

• 3 large slices rustic bread, such as sourdough
• 1 clove garlic
• 8 oz burrata or fresh mozzarella
• Flaky salt
• Freshly cracked black pepper
• Optional: pea shoot tendrils for garnish if you can find ‘em

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Prep the smashed minty peas

1. If using fresh shelled peas, quickly blanch in boiling salted water for about 1m30s, or until they are bright green and just barely cooked through, and transfer to bowl of ice cold water. If using frozen peas (a perfect shortcut), just make sure they are thawed, no need to blanch ‘em.
2. To medium sized bowl, add peas, extra virgin olive oil, mint, lemon zest and juice, and few generous pinches kosher salt. Mash some of the peas with fork and stir to combine, set aside. I like to mash about half of the mixture, and keep the rest whole so you get different textures.

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Toast the bread + rub with garlic

1. Toast bread and while it’s toasting, slice tip off top of garlic clove.
2. Once bread is toasted, while warm, rub sliced garlic clove on each piece of bread.

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Assemble + serve

1. Evenly distribute burrata or mozzarella onto garlicky toasts, and top with spoonfuls of minty smashed peas.
2. Top with reserved fresh lemon, flaky salt, freshly cracked black pepper, and pea shoot tendrils, if using.
3. Cut each slice of toast in half at an angle to create 6 smaller portions, or keep as is for 3 larger tartines. Arrange on serving platter or board, and enjoy with chilled Picpoul. Cheers!

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