Preheat oven to Gas 6, 200°C, fan 180°C. Slice the baguette into 16. Brush with olive oil, then rub over with garlic clove. Bake in the oven for 5-10 minutes, turning half way, until golden.
Set aside 2 tablespoons of crème fraîche. Put the remainder along with the peas and mint in a food processor. Season and whizz until smooth. Add a squeeze of lemon juice to taste.
Spoon onto the bruschetta, put a small spoonful of the remaining crème fraîche on each and a tiny sprig of mint.
Make up to two days ahead and store pea topping in the fridge and bruschetta in a container. Add topping at the last minute so they stay crisp.