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Preheat grill pan and brush olive oil on bread. Grill on each side for about 2 minutes until it's toasted
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Combine goat cheese, chives, 2 tablespoons of olive oil, salt & pepper - set aside
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Bring a large pot of salted water to a boil, add the snap peas and cook for about 3 minutes
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Remove and immediately put into a bowl of ice water until cold
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Cut half of the snap peas in half length-wise, leave the other half in one piece
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Add to mixing bowl with basil, mint, lemon juice and 3 tablespoons of olive oil and toss
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Spread the cheese mixture on bread slices
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Add the snap peas mixture on top of cheese and sprinkle with a pinch of sea salt
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Serve