Heat the oven to 375 degrees F (190 degrees C).
Chop the White Onion (1/2).
Chop the Leek (1 stalk).
Remove 4 cloves from the Garlic (1 bulb) and smash them.
Heat the Extra-Virgin Olive Oil (1 cup) in a small pot and add the chopped leek, chopped onion and smashed garlic cloves. Cook for 5 minutes.
Add the English Peas (1 1/2 cup), Kosher Salt and Freshly Ground Black Pepper (to taste). Cook until soft.
While the peas are cooking, thinly slice the Radish (1 cup) using a mandoline slicer.
Strain the pea mixture and save the oil.
Using a food processor, purée the pea mixture, adding Kosher Salt and Freshly Ground Black Pepper (to taste) and slowly add the saved olive oil a bit at a time until the consistency is that of mashed potatoes.
Chop the Fresh Chives (1/4 cup).
Chop the Italian Flat-Leaf Parsley (1/4 cup).
In a small bowl toss together the thinly sliced radishes, chopped chives, chopped parsley, Kosher Salt and Freshly Ground Black Pepper (to taste), Lemon Juice (1 splash), and Extra-Virgin Olive Oil (1 tablespoon).
Mince the remaining bulb of garlic and combine with Extra-Virgin Olive Oil (1/4 cup).
Brush the Baguette (1) slices with the garlic olive oil and bake in the preheated oven until golden brown, 12-15 minutes.
Spoon a tablespoon of the pea purée onto the garlic crostini, top with radish mixture and some Humboldt Fog (6 ounce).