In a medium saucepan, add thawed frozen peas, chopped garlic, minced flat-leaf parsley, extra-virgin olive oil, and coarse sea salt. Heat over medium heat, stirring occasionally for 5-7 minutes until the garlic softens and the parsley wilts.

Strain the cooked mixture, reserving the cooking liquid. Transfer the peas, garlic, and parsley to a food processor. Add fresh lemon zest, lemon juice, and crushed red pepper. Blend until smooth, adding reserved liquid to achieve a spreadable consistency.

Transfer the pea spread to a bowl and cover with plastic wrap. Refrigerate for at least 15 minutes to meld flavors and firm up slightly.

Just before serving, slice your baguette and toast the pieces until golden. Spread the chilled lemon pea mixture atop each crostini.

Finish by adding optional toppings for flair: drizzle with balsamic reduction, sprinkle with more lemon zest, and add flaky sea salt.