Preheat oven to 375 F. Place sliced baguette on a large baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt, and cook until crispy, about 7 minutes. Remove and set aside.

In a pot, boil water with 1 tablespoon salt. Add peas and cook for 3 minutes. Drain and cool in an ice bath.

In a skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté peas with garlic for 3-4 minutes until firm.

Layer crostini with ricotta, peas, and mint. Season with sea salt and black pepper. Serve at room temperature.