Sweet Pea Mint Puree

Ingredients:
2 c. chicken broth
1 1/2 tsp. crushed red pepper flakes
1 (16 oz.) bag frozen sweet peas
2/3 c. fresh chopped mint
1 tsp. salt
1/2 tsp. fresh cracked pepper
1/2 c. whipping cream
6 slices of bacon, chopped, cooked, drained and crumbled
garlic infused olive oil
Any type of cracker or baguette

Directions:
Heat the chicken broth and red pepper flakes in a saucepan over medium heat. When the chicken broth is boiling, add the frozen peas. Cook for about 4-5 minutes until the peas are cooked through. Drain the peas and put into a food processor. To the peas, add the mint, salt and pepper. Puree until the peas are broken down into a paste. Place the mixture in the refrigerator to cool down. Whip the cream in a large bowl until stiff peaks form. Fold in the pea puree.

If using a Baguette:
Preheat the oven to 375 degrees. Slice the baguette into thin slices, about 1/4-1/2 inch thick. Bake for 7-10 minutes or until the bread is slightly brown. Drizzle garlic infused olive oil on top. Spread some of the pea puree onto each slice of bread. Top with crumbled bacon.

If using crackers:
Drizzle a little bit of garlic infused olive oil on top of each cracker. Pipe the pea mixture onto each cracker, and top with crumbled bacon.

(This recipe was adapted from Giada's recipe for Sweet Pea Crostini )