Prep the bread: Heat the oven to 400°F (200°C). Arrange sourdough slices on a sheet pan and brush both sides lightly with olive oil. Toast 8–10 minutes, flipping once, until golden at the edges.

Garlic-rub the toasts: Cut 1 garlic clove in half. While the bread is warm, gently rub the cut side over each slice for fragrant, mellow garlic flavor.

Thaw or blanch peas: If frozen, thaw under cool water and drain well. For a brighter color, blanch in boiling water for 1 minute, then shock in ice water and drain thoroughly.

Make the pea & mint mash: In a food processor, add peas, mint, 1 tablespoon lemon juice, zest from half the lemon, 2 tablespoons olive oil, the remaining garlic clove (chopped), 1/2 teaspoon salt, and a few grinds of pepper. Pulse until mostly smooth with a bit of texture. Adjust lemon, salt, and oil to taste. For extra creaminess, blend in ricotta. For tang, fold in crumbled feta.

Slice the radishes: Use a mandoline or sharp knife to get paper-thin slices. Pat dry so they stay crisp on the toast.

Assemble: Spread a generous layer of pea mash on each toast. Top with a few radish slices. Finish with the remaining lemon zest, a tiny pinch of salt, black pepper, and a light drizzle of olive oil. Add red pepper flakes if you like heat.

Serve: Arrange on a platter and enjoy right away while the toasts are crisp.