Preheat the oven to 350 degrees F (180 degrees C).
Slice the loaf of French Bread (1/2 package) into 1/4-inch rounds (about 30 slices).
Dice the Pancetta (6 ounce) into 1/4-inch cubes, set aside.
Season the Olive Oil (1/4 cup) with a pinch of Dried Basil (to taste), Garlic Salt (to taste), Ground Black Pepper (to taste), and Dried Parsley (to taste).
Brush the flavored oil on each side of the sliced bread.
Bake for 15-20 minutes flipping half way through until each side is toasted.
Combine and mix the Whole Milk Ricotta Cheese (8 ounce), Garlic (1 tablespoon), Olive Oil (1 tablespoon), and pinches of dried basil, garlic sea salt, black pepper, and dried parsley. Taste and adjust seasonings to your liking.
Spread a spoonful on each toasted crostini.
Heat a large skillet over medium high heat. When hot, add the cubed pancetta and saute until brown and crispy and the fat has rendered.
Lower the heat to medium and with the pancetta in the pan, add the Shallot (1). Saute until wilted and tender, 3-5 minutes.
Add the Frozen Green Peas (1 bag) and toss to coat in the pancetta and onion. Season with Salt and Pepper (to taste). Cook for 3-5 minutes, until the peas are heated all the way through. Taste and adjust seasonings as necessary.
To assemble, add the pea mixture atop each crostini. The ricotta will act like glue, however you can smash the peas to have it stick better. Repeat until finished.
Sprinkle the Parmesan Cheese (1/4 cup) and Fresh Basil Leaf (6) over each crostini.