Crostini with creamy pea mousse

Preheat the oven to 200ºC.

Blanch the peas for 1 minute in boiling water, drain and rinse briefly with cold water.

In a food processor mix the peas with the goat cheese, fresh mint and lemon juice into a coarse, creamy mousse. Season with salt and pepper.

Rub with the cutting edge of the garlic over the baguette and brush the bread with the olive oil. Bake the slices of baguette in the oven in approx. 8 minutes until crispy.

Allow to cool down and serve the crostini with the creamy pea mousse.