Peas and Ricotta Crostini

1 baguette (thinly sliced)
3 tbsp extra virgin olive oil
juice of one lemon
zest of one lemon
1⁄4 c parmesan cheese
1 tbsp mint
1 tbsp dried tarragon
1 c ricotta cheese

Heat oven to 350 degrees. Brush bread slices with olive oil, salt and pepper. Bake in oven for 15 minutes.

Place ricotta in bowl with 1 tbsp. olive oil, ½ of the lemon juice, the zest, salt and pepper. Whisk until smooth.

Smash ¾ of Libby's® Sweet Peas and mix with remaining lemon juice, parmesan cheese, 1 tbs. herbs and salt + pepper.

Top crostini with 2 tbsp. ricotta mixture and spoonful of peas. Top crostini with a few whole peas, the drizzle with olive oil and sprinkle with remaining mint and tarragon. Arrange crostini on a platter.