bring a large pot filled with water to a boil. Add and cook peas for one minute, quickly remove and blanch in an ice bath for 2-3 minutes. Drain, and set peas aside

In a food processor, add 1 cup of ricotta, shallots, 3 tbsp. of olive oil, the zest and juice of one lemon, salt/pepper. Pulse a few times until shallot is finely chopped and all ingredients are fully incorporated. Add 1 cup of peas and a handful of mint. Pulse 5-6 times for 3 seconds each to blend in peas. Don't over blend. You want it to still be a little chunky and to see pieces of the peas. Taste and adjust seasoning. Scoop ricotta/pea mixture into a bowl and set aside.

Meanwhile, prepare the pea and radish salad.

Thinly slice 4-6 radishes and place in a bowl. Add a cup of the freshly blanched peas, a handful of mint, the zest and juice of one lemon, 1 tbsp of olive oil, salt/pepper and gently toss.

To make the toast points, slice a baguette on an angle into 1/4 inch pieces. In a cast iron skillet add a tbsp of butter and olive oil, each. Over low heat, melt the butter and add the sliced baguette. Cook until both sides are golden brown on each side (about 5 minutes each side) and set aside

To assemble the toast, place a 1 large tbsp of the ricotta mixture on each baguette slice, top with a generous spoonful of the pea salad, add a few pea shots right on top it all of with a light drizzle of oil oil.

Serve and enjoy!