In a small bowl mix the olive oil, garlic puree and sea salt. Brush both sides of the sliced baguette with the oil and leave to Infuse
Cook the peas according to pack cooking instructions. In a food processor add Bird’s Eye Petits Pois, feta, lemon juice, mint and crème fraiche and pulse (don’t over blend). Season to taste with sea salt and black pepper
Heat a griddle or frying pan and toast both sides of the oil Infused baguette slices
Spoon the pea mixture onto the sliced baguette, top with the remaining crumbled feta cheese and optional steps include adding pesto, prosciutto (roll the Prosciutto and place in the top), sprinkle with a little paprika or cayenne pepper on top!
Place the peas topped baguette slices on a bed of rocket, drizzle with olive oil and serve!