Sweet Pea Crostini with Crispy Pancetta

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.