Pea And Pancetta Crostini

• 1 Large Baguette
• 2 tablespoons Olive Oil
• 1 Clove Garlic
• 15 ounces Ricotta
• 8 ounces Frozen Peas, blanched and cooled
• 1/2 cup Grated Parmesan
• Salt and Pepper to taste
• 1/4 pound Pancetta (or Bacon), thick cut and cubed
• Handful of Basil
• Handful of Mint

1. For the Crostini-Pre-heat oven to 400 degrees. Slice baguette on the diagonal into 22 slices and lay flat on a sheet pan. Drizzle with olive oil and bake 7-10 minutes until golden brown. While still hot, rub the garlic over each toasted piece of bread.
2. For the Pea Topping- Add Ricotta, Peas, Parmesan, Salt and Pepper to a food processor and blend until mixed well. (Should be a pale green color). Chill mixture for at least an hour, but can easily be made a day ahead of time and stored in an air tight container in the refrigerator.
3. Sautee Pancetta(or bacon) over medium heat until very crisp. Remove from heat, and drain excess fat on a paper towel.
4. Assemble crostini with 1 tablespoon of pea mixture and 3-4 pieces of pancetta. Either tear, or chiffonade Basil and Mint and sprinkle over the crostini. Enjoy!

baguette, olive oil, garlic, ricotta, frozen peas, parmesan, salt, bacon, handful of basil, handful of mint

Taken from food52.com/recipes/15394-pea-and-pancetta-crostini (may not work)