Minted Pea Puree Crostini

• 1 (10-ounce) package frozen peas, thawed
• 1 cup ricotta
• 2 tablespoons garlic infused olive oil, plus more for toasting bread
• 2 tablespoons chopped fresh mint leaves
• Kosher salt and freshly cracked black pepper
• 1 French baguette, sliced 1/2-inch thick on a bias

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.
6. While the processor is running, pour in the oil in a slow steady stream.
7. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
8. Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil.
9. Toast in the oven until light golden, about 5 to 7 minutes.
10. Spread the pea puree over the toasts and serve.

frozen peas, ricotta, garlic, mint leaves, kosher salt

Taken from www.foodnetwork.com/recipes/claire-robinson/minted-pea-puree-crostini-recipe.html (may not work)