Minted Pea Puree Crostini

Ingredients

• 1  baguette french sliced
• 2 tablespoons mint leaves fresh chopped
• 2 tablespoons garlic infused olive oil plus more for toasting bread
• 6 servings kosher salt and freshly cracked pepper black
• 10 ounce peas frozen thawed
• 1 cup ricotta 

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot

Directions

1. Preheat the oven to 400 degrees F.
2. Bring a large pot of salted water to a boil over medium heat.
3. Add the peas and cook until tender, about 3 minutes.
4. Drain, put them into a food processor and pulse until chunky.
5. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream.
6. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
7. Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
8. Spread the pea puree over the toasts and serve.