Finely chop the garlic cloves. Chop the fresh mint.
- 1 To make the mushy peas, cook the peas and garlic in boiling salted water for 3-4 minutes.
- 2 Drain well and mash roughly.
- 3 Stir in the mint, olive oil and add a squeeze of lemon juice, and season with black pepper.
- 4 Spread each tostati with goat’s curd.
- 5 Top with a generous spoonful or two of the mushy peas, garnish with fresh mint leaves and drizzle lightly with olive oil.