1 can (8 oz.) Del Monte® Sweet Peas, drained

1 ripe avocado

1 Tbsp. chopped fresh mint or basil leaves, plus more for garnish

2 tsp. lemon juice

2 slices (1/2-inch thick) sourdough, whole wheat sandwich, or crusty bread

1 clove garlic, halved lengthswise

1 Tbsp. olive oil

Ground black pepper or red pepper flakes, for garnish

Optional Toppings

Optional Toppings: Cherry tomatoes, fresh cilantro, Del Monte® Whole Kernel Corn, hot sauce, feta, goat cheese, black beans, radish, cucumber

1. Arrange a rack in the top third of the oven and heat to broil. Smash peas in a medium bowl with the back of a fork. Halve and pit avocado; scoop the flesh out with a spoon and add to peas. Add mint or basil and lemon juice and smash with the fork into a chunky paste. Season to taste with salt; set aside.

2. Rub one side of each slice of bread with the cut side of the halved garlic clove. Brush bread with oil and season with salt. Broil directly on oven rack 1 to 2 minutes, until toasted and golden brown.

3. Transfer bread to a cutting board. Divide avocado mixture over toasts and spread evenly. Sprinkle with more mint and basil, garnish with black pepper or red pepper flakes and additional toppings, as desired. Cut each slice in half and serve immediately.