Cut the baguette diagonally into 20 pieces. Place the baguette slices on a baking tray and frush them with olive oil and sprinkle with a little salt and pepper. Back for 5-10 minutes at 200 °C / 390 °F until the baguette lightly browned.
In the meantime heat up 1.5 Tbsp olive oil in a frying pan. Add spring onions, garlic, zucchini, and green peas to the pan. Sauté the vegetables over high heat for about 4 to 5 minutes and season them with salt and pepper.
Spread every baguette slices generously with the feta cream and top with vegetables and cress.
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