2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
2 teaspoons chives, minced
1/2 teaspoon lemon zest
1 small garlic clove, finely grated or minced
Kosher salt and freshly ground black pepper
12 slices whole grain bread, cut diagonaly
1 garlic clove, halved
Fresh mint leaves
Assembly:
Bring small pot of water to boil over high heat; have ready a bowl of ice water. Plunge peas into boiling water, return to boil and cook until just tender: about 30 seconds for frozen peas, 3 to 5 minutes for fresh peas. Drain in sieve and immediately transfer to ice water. When peas are cool, drain again and pat dry.
Place peas in small food processor and pulse until coarsely chopped; do not purée. Transfer to mixing bowl. 1 teaspoon olive oil, green onions and lemon zest. Add garlic a little at a time, tasting as you go; you may not want it all. Season to taste with salt and several grinds of black pepper.
Toast or grill bread on both sides; center should remain soft. Immediately rub one side of each toast with a halved garlic clove. Using remaining 2 tablespoons olive oil, brush both sides of each toast with oil.
Transfer toasts to work surface, garlic-side-up. Top with Cheese Crafters Goat Cheese Garden Herb Spread, dividing evenly. Drizzle with additional olive oil. Garnish with torn mint leaves. Serve immediately.
