Enjoy this twist on classic summer bruschetta.

Ingredients

• 1/2 baguette, cut diagonally into sixteen 1/2"-thick slices
• 3 tbsp olive oil, divided
• Salt and freshly ground black pepper to taste
• 1/4 cup finely chopped sweet onion
• 1 1/4 cups blanched refreshed peas
• 1/4 cup finely grated Parmesan
• 10 fresh mint leaves + more for garnish
• 2 tsp freshly squeezed lemon juice
• 1/2 cup pea shoots for garnish (optional)

Directions
1 Preheat the oven to 400°F.

2 On a rimmed baking sheet, arrange the bread slices in a single layer.

3 Brush one side of each slice with 1 tablespoon of the olive oil and season with salt and pepper. Toast the bread in the oven until the slices are golden brown, about 10 minutes; set aside.

4 Meanwhile, in a small skillet set over medium heat, add the remaining 2 tablespoons olive oil and the onion. Cook, stirring often, until the onion is soft and translucent, about 4 minutes.

5 Transfer the onion to a food processor; add the peas, Parmesan, mint leaves and lemon juice and process until well blended but still chunky.

6 Season to taste with salt and pepper. Top each toast with 1 tablespoon of the pea mixture, a few pea shoots and an extra mint leaf.

7 Serve.

Makes: 16 pieces