To make the crostini, cut the baguette into ⅓-inch-thick slices.

Line a large sheet pan with aluminum foil, and arrange the baguette slices in one layer. (Use two baking sheets if one is not large enough.)

Combine olive oil, salt, and pepper in a small bowl.

Use a pastry brush to brush a thin layer of the olive oil mixture onto each baguette slice.

Preheat broiler, and place an oven rack about four inches from the heating element.

When broiler is hot, put the sheet pan into the oven on that top rack.

Broil for only about 1 minute, until the edges of the toasts are browned.

Remove sheet pan from oven and set aside to cool.

To prepare the lemon-ricotta spread, whisk together ricotta cheese, lemon juice, lemon zest, fresh herbs, salt, and pepper in a small bowl. Set aside.

Shell peas, and place in a colander.

Rinse with cold water, then drain and add to a small saucepan.

Add ¼ cup of water, and bring to a simmer over medium-high heat. Fresh peas do not take long to cook at all, so stir frequently and watch carefully. After only about 1-2 minutes, the peas should be just tender and bright green.

Drain and rinse in cold water.

To assemble crostini, add a small dollop of lemon ricotta spread to each baguette toast, then add a spoonful of fresh peas. Press peas down slightly to make sure they don’t roll off.

Garnish with lemon zest and/or fresh herbs.