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1
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
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2
Meanwhile, arrange the bread slices in a single layer on a baking sheet.
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3
Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil.
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4
Flip the slices over and brush with the remaining 1 tablespoon oil.
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5
Generously season one side only with salt and pepper.
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6
Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
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7
Return the grilled bread to the reserved baking sheet, seasoned-side up, and rub the seasoned sides with the garlic clove.
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8
Set aside while you prepare the topping.
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9
Bring a medium saucepan of heavily salted water to a boil over high heat.
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10
Add the peas and cook until theyre bright green and just cooked through, about 1 1/2 to 2 minutes for medium-sized peas and up to 4 minutes for larger peas.
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11
Drain well and place in a medium bowl.
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12
Add the olive oil and lightly mash the peas with a potato masher into a coarse paste.
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13
Add the mint and stir to combine.
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14
Taste and season with salt and pepper as needed; set aside.
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15
Place the ricotta in a small bowl, add the measured salt and pepper, and stir to combine.
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16
To serve, spread an equal amount of the ricotta over each slice of bread.
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17
Divide the pea mixture evenly over the ricotta and gently press it into the cheese.
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18
Top with the radishes and cut the bruschetta into pieces if desired.
