Slice baguette on the diagonal. Place the rounds on a baking sheet and brush with garlic oil. Bake about 7-8 minutes, flip and bake about 5 minutes more until very lightly toasted.

In a food processor mix the peas until roughly chopped. Stir in the mint, oil, and seasoning blend. Mix the ricotta and chevre with the lemon balsamic until well blended.

Spread the ricotta mixture on each toast round the top with pea mixture. Garnish the bruschetta with fresh mint leaves and fresh pea sprouts and a little pinch of seasoning blend.