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Minted Pea Puree Crostini

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1 (10-ounce) package frozen peas, thawed

1 cup ricotta

2 tablespoons garlic infused olive oil, plus more for toasting bread

2 tablespoons chopped fresh mint leaves

Kosher salt and freshly cracked black pepper

1 french baguette, sliced 1/2-inch thick on a bias

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