For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium
saucepan over medium-high heat until the broth boils.
Add the frozen peas and cook until the peas are tender, about 5 minutes.
Drain the peas in a mesh sieve.
Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture.
Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
Meanwhile, for the crostini: Preheat the oven to 375 degrees F.
Place the baguette slices on a parchment paper-lined baking sheet in a single layer.
Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.
To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree.
