Crostini with Pea Spread
Thaw the peas. Sauté the onion in the butter, then add the stock and thyme. Bring to a boil and add the potatoes. Reduce the heat and cook for 6-8 minutes. Add the peas and cook an additional 5-6 minutes. Drain the vegetables (reserving some of the broth), and mash with a potato mashes. Mix in the creme fraiche and 1-2 tablespoons of the broth until smooth. Season to taste with salt and pepper, and let cool.
Toast or broil the baguette slices. Spread the pea mixture onto the bread, then drizzle with 1 tablespoon of the olive oil. Serve immediately.