Directions

Toast the baguette:

1. Preheat the oven to 350° F. Arrange the baguette slices on a rimmed baking sheet in a single layer. When the oven is hot, toast the bread on both sides until the edges are lightly golden, 5-7 minutes per side. Set aside to cool.

Make the pea hummus:

1. Put the peas, mint, Kampot & Salt, and garlic into the bowl of a food processor fitted with the metal chopping blade. Pulse a few times to mix and begin to break down the peas. Stop the machine, scrape down the bowl’s sides, and add ¼ cup of the oil plus the lemon zest and 2 tablespoons of lemon juice.

2. Process again until fairly smooth, stop the machine, scrape the sides of the bowl, and add the rest of the oil and process until very smooth (the pea skins won't completely break down and lend a little texture). Taste the mixture for salt and lemon, add more if needed.

Assemble the crostini:

1. Just before serving, lightly brush one side of each toast with olive oil, then rub that side with the cut garlic clove (just enough to scent the toast).

2. Top each toast with a generous spoonful of the pea hummus, garnish with a pinch of the mint and a radish slice. Arrange the crostini on a serving plate and sprinkle liberally with Everything Rainbow.