1. Preheat oven to 350 degrees. Place the baguette slices on a rimmed baking sheet. Spray both sides with olive oil cooking spray. Toast until golden, about 8 to 10 minutes, rotating the pan halfway through. Let cool slightly on the pan.

2. While bread is toasting, in a medium pot, bring 3 cups water to a boil over high heat. When the water boils, add the peas and cook about 3 to 5 minutes, until tender but still green. Drain, rinse with cold water, and place in a medium bowl. Add oil, lemon juice, and salt to the peas. Use a potato masher or the tines of a fork to mash the peas until they are lightly smashed. Set aside.

3. Use a food processor or immersion blender to process the ricotta, lemon zest, and pepper until smooth and creamy.

4. Assemble the crostini. Spread a thin layer of the ricotta mixture (about 1 scant teaspoon)on each of the baguette toasts, then top each with 1 tablespoon of the smashed peas. Garnish with lemon zest and fresh thyme leaves or a pea tendril or sprout, if desired. Serve immediately.

Source: Hannaford fresh Magazine, March - April 2012