Pea Crostini with Lemon Ricotta

• 1 whole baguette, cut into ½-in slices
• 2 garlic cloves, skins removed
• 2 c fresh or frozen green peas
• 3 tbsp fresh mint
• 1 tsp coarse salt
• ½ tsp freshly ground pepper
• 4 tbsp extra virgin olive oil, plus more for finishing
• 2 c ricotta cheese
• 2 tbsp lemon zest
• 2 tbsp lemon juice, freshly squeezed

Place bread slices on sheet tray and broil until lightly brown, 2-3 minutes. Rub warm bread slices with garlic and set aside. Discard any leftover garlic.

Fill a large sauce pan with water and bring to a boil. Add peas and blanch until just tender, about 1-2 minutes. Meanwhile, fill a large bowl with ice water. Immediately place peas to the ice water to cool for 5 minutes. Drain peas and transfer to a food processor. Add mint, salt, pepper and olive oil and puree until desired consistency is reached. Alternatively, mash with a fork or potato masher.

In a bowl, combine ricotta cheese, lemon zest and juice. To serve, spread a spoonful of pea puree over bread slices. Top with a generous dollop of the lemon ricotta, a few grinds of fresh pepper and a drizzle of olive oil.