1 - 10 oz bag of frozen sweet peas
2 garlic cloves
½ C grated parmesan
¼ C mascarpone
1 teaspoon salt
¼ teaspoon pepper
2/3 C olive oil
8 slices of French bread or ciabatta bread about ½ inch thick
8 cherry tomatoes, halved

1 - 10 oz bag of frozen sweet peas 2 garlic cloves 1 teaspoon salt 2/3 C olive oil 8 slices of French bread or ciabatta bread about ½ inch thick 8 cherry tomatoes, halved

To make the pea puree: In a food processor, pulse together peas, 2 cloves of garlic, Parmesan , mascarpone, salt and pepper until ingredients are combined, about 2 minutes. With the machine running, slowly incorporate 1/3 C of the olive oil and continue until the mixture is combined, 2 minutes. Season with additional salt and pepper.
To make the crostini: Preheat the oven to 400. Brush both sides of the bread with the remaining 1/3 C of olive oil and bake until golden brown, 5-7 minutes. While the bread is hot, rub the remaining garlic clove over the warm bread.
Spread 2 tablespoons of the pea puree on each slice of bread. Top each crostini with 2 tomato halves. Feel free to sprinkle with sea salt or additional olive oil before serving.