1. In a small bowl, mash together the goat cheese, herbs, shallots, and olive oil. Season with salt and pepper.
2. Prepare a small bowl of ice water and set aside. Bring a small pot of salted water to a low boil. Drop the peas in the water and cook them for about 45 seconds. (Depending on how big they are, or how fresh, they may take more of less time. I like mine al dente.) Drain the peas and immediately put them in the water to cool. Once cool, drain them again, and toss them in a small bowl with a bit of olive oil and a sprinkle of salt.
3. Toast the slices of bread by brushing one side of them lightly with olive oil. Grill the bread, oil side down, on an outdoor grill or grill pan until golden brown. Turn the bread and grill until the other side is slightly crisp. Remove the breads from the grill and while they’re still warm, but cool enough to handle, rub the oil-brushed sides of the breads vigorously with the raw garlic.
(If you don’t have a grill or grill pan, you can brown the slices of bread on a baking sheet in the oven, using the broiler or high-heat, about 400ºF/200ºC, watching them carefully if you use the broiler.)
4. Smear the garlic-rubbed side of each piece of bread with the goat cheese mixture. Divide the peas over the two slices of bread and press them in lightly. Garnish with sliced radishes and top with additional fresh herbs, shallots, salt and pepper, and a few drips of olive oil here and there.