Serves 8 people
Brush the bread with the olive oil, and then rub with the garlic and sea salt.
Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides. Spread a little pesto on each bruschetta. Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint, crème fraiche (if using), add a squeeze of lemon juice and stir in most of the feta cheese and season with sea salt and black pepper.
The pea mixture does not want to be completely smooth; it should have some texture.
Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.