Toasts with Burrata + Smashed Minty Peas

Ingredients

• 1 heaping cup shelled sugar snap peas, fresh or frozen
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh mint, chiffonaded (cut into thin ribbons)
• Zest from 1/2 lemon
• Juice from 1/2 lemon, save the other half to slice into wedges for serving
• Kosher salt to taste
• 3 large slices rustic bread, such as sourdough
• 1 clove garlic
• 8 oz burrata or fresh mozzarella
• Flaky salt
• Freshly cracked black pepper
• Optional: pea shoot tendrils for garnish if you can find ‘em