1/2 cup Greek yogurt 5 tablespoons high-quality olive oil, divided Sea salt 1 tablespoon grated lemon peel (from about 1 1/2 large lemons) 16 slices of French baguette, cut 1/2 -inch thick on the bias 2 tablespoons kosher salt 2 tablespoons sugar 2 cups of shelled English peas 1 small clove of garlic, minced Thinly sliced fresh mint for garnish

Step 1 Mix the yogurt, 1 tablespoon olive oil, one-fourth teaspoon sea salt and the lemon peel in a small bowl and set aside.

Step 2 Brush the bread with 2 tablespoons olive oil and season with a little sea salt. Grill the bread over medium-high heat until golden. (You can use an indoor grill or toast the bread on the stovetop in a cast iron pan or large skillet.)

Step 3Bring 4 quarts of water to a boil in a sauce pot, adding the sugar and kosher salt. Blanch the peas for about 3 minutes, until bright green and softened, and drain them.

Step 4While they're still warm, put the peas in a food processor with the garlic, one-fourth teaspoon sea salt and 2 tablespoons olive oil. Blend until smooth.

Step 5Spread about 1 tablespoon of the pea mixture over each slice of grilled bread, spoon 1 to 2 teaspoons of yogurt on top of that, and sprinkle a little mint on top. Serve.

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