Makes 3 to 4 dozen toasts
2 cups fresh peas, blanched (as a substitute, you can use frozen, thawed)
1/2 cup fresh mint leaves
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, or more to taste
1/4 teaspoon pepper, or more to taste
3 to 4 dozen small pieces of thinly sliced walnut bread, toasted in the oven
3/4 cup crème fraîche
Combine the peas, mint, olive oil, salt and pepper in the bowl of a food processor. Process to form a smooth paste. Taste and adjust seasonings.
Spread each of the toasts with 2 to 3 teaspoons of the puree. Top each with a drizzle of crème fraîche and serve.