Spring Pea and Ricotta Crostini

Fill a medium bowl with ice and cold water, and set it aside.

Bring a saucepan of salted water to a boil over high heat. Add the peas and cook until the water returns to a boil. Drain, and immediately submerge the peas in the ice water. When they have cooled, drain them again and set them aside.

Preheat an outdoor grill or a grill pan to medium high.

Slice the baguette into 3 inch long oval slices, 1/4 inch thick. Brush one side of each slice with the olive oil, and season them with V teaspoon salt and V teaspoon pepper. Grill on both sides until toasted. Set aside.

On a cutting board, sprinkle 1/4 teaspoon salt over 1 teaspoon of the minced garlic. Chop the garlic and mash it with the flat side of your knife until the mixture forms a paste. In a small bowl, combine the garlic paste, ricotta, 1 tablespoon of the extra virgin olive oil, the 1 tablespoon mint, the shallot, and 1/2 teaspoon pepper. Mix well, and set aside.