Traditionally made with fresh peas, I've found very little difference between the frozen alternative, and it's much easier to get a bag of frozen than to find shelled fresh. So I start by boiling some frozen peas in salted water for five minutes. Afterward, drain and pour the peas into a blender or food processor. Add the mascarpone, 4 tablespoons of olive oil, and salt and pepper, and blend to a rough paste. Set aside.

Cut your bread into square slices and lightly toast on a baking sheet in the oven under broil, then drizzle with some olive oil.

Spread the pea mixture on the bread, and tear up the mozzarella placing a couple bits on each piece. Sprinkle over the Romano cheese, and drizzle with a bit more olive oil. Serve immediately and get ready for the amazed compliments!