Preheat oven to 400°F (200°C). Pour peas into a strainer and defrost with running warm water. Drain well and transfer peas to paper-towel-lined tray to dry. In a blender, purée peas, garlic, mint, yogourt, salt, pepper and 1 tbsp (15 mL) olive oil until just combined.
Brush tops of bread with remaining oil and place them in a single layer onto a parchment- paper-lined baking sheet. Toast in oven for 5 min. or until golden brown. Remove from oven, spread about 2 tbsp (30 mL) pea mixture onto each toast and garnish with sliced bacon.