• Move the oven rack to the top third of the oven. Preheat the broiler to high.
• Line a baking sheet with parchment paper.

To make the toasts:

• Use a bread knife to slice twelve pieces of the baguette, each about 1⁄2 inch/ 1.25 cm thick.
• Use a pastry brush to lightly coat both sides of each piece with olive oil and then lay them face up on the baking sheet.
• Sprinkle with the salt and then place them under the broiler to broil for a minute or so, just until lightly toasted and starting to brown.
• Turn the bread over and repeat on the other side (no need to add more salt).
• Once done, remove the bread slices from the oven and set aside to cool.

To make the minty peas:

• In a large frying pan over medium heat, warm the olive oil and sauté the diced shallot until soft and translucent, 3 to 4 minutes.
• Add the peas and continue to cook until they’ve just softened, another 3 to 4 minutes.
• Transfer the peas and shallot to the bowl of a food processor. Add the parsley, mint, lemon juice, lemon zest, cheese, chili oil, and salt and blend until just combined but not smooth.

To serve:

• Spread each piece of toast with the pea mixture and top with a shaving of pecorino, a sprinkle of lemon zest, chopped mint, some chili flakes, and a drizzle of olive oil.