Crostini with mushy peas

Ingredients for 6 servings:

• 150 g bacon, thinly sliced
• 4 garlic cloves
• 6 tbsp olive oil, cold-pressed
• 300 g peas, frozen or fresh
• 1 bunch parsley, flat, chopped
• 3 tbsp water
• ½ tsp salt, fine
• some pepper, black
• 18 slices of white bread
• Mint for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Fry half of the bacon slices in a non-stick pan until crispy, drain on kitchen paper, and set aside. Puree the remaining bacon with two cloves of garlic and 3 tablespoons of oil. Then fry in the pan, turning occasionally. Add the peas, 2 tablespoons of parsley, water, salt, and pepper. Cover and cook until the peas are tender. Puree this mixture as well. Mix with the remaining parsley and 1 tablespoon of oil. Preheat the oven to 200°C (400°F). Toast the bread slices until golden brown. Press the remaining garlic cloves and mix with the remaining oil. Spread this mixture over the bread slices and spread 1 tablespoon of pea puree on each slice. Sprinkle with the crispy bacon. Garnish with a mint leaf.