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This recipe is as versatile as they come. Trade out the peas for edamame (fresh green soybeans). Not a fan of goat cheese? How about some fresh grated Romano? Basil or tarragon can be substituted for the mint. Looking for a vegetarian option? Skip the pancetta and garnish them with some crispy shallots instead.
In a large skillet, cook the pancetta over moderate heat until crisp, about 6-8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
For the crostini, heat a large skillet or griddle over medium-high heat. Lightly brush both sides of the baguette slices with olive oil and grill each side until golden brown, about 2 minutes.
For the sweet pea puree, combine remaining ingredients in the bowl of a food processor and puree.
Top each crostini with a generous dollop of pea puree. Garnish with crispy pancetta and additional pieces of chopped fresh mint.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!