Sweet Pea Crostini with Crispy Pancetta

• 1/2 cups Finely Diced Pancetta
• 24 whole Baguette Slices, 3/8-inch Thick
• 2 Tablespoons Olive Oil, Plus More For Brushing The Bread Slices
• 2 cups Fresh Peas Or Frozen Ones, Thawed And Drained
• 1/2 whole Lemon, Juice Only
• 10 leaves Mint, Torn, Plus More For Finishing
• 1 clove Garlic
• 2 ounces, weight Chevre (Feta Or Parmesan Are Nice Too.)
• 3/4 teaspoons Sea Salt

1. In a large skillet, cook the pancetta over moderate heat until crisp, about 6-8 minutes.
2. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
3. For the crostini, heat a large skillet or griddle over medium-high heat.
4. Lightly brush both sides of the baguette slices with olive oil and grill each side until golden brown, about 2 minutes.
5. For the sweet pea puree, combine remaining ingredients in the bowl of a food processor and puree.
6. Top each crostini with a generous dollop of pea puree.
7. Garnish with crispy pancetta and additional pieces of chopped fresh mint.

olive oil, fresh peas or, lemon, clove garlic, weight chevre, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sweet-pea-crostini-with-crispy-pancetta/ (may not work)