Boil peas for 4 minutes and transfer to a large bowl of ice-cold water; drain.
In a food processor combine the peas and mint. Cover and process until almost smooth.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onions. Reduce heat to medium-low. Cook and stir until onion s are golden, about 15 to 20 minutes. Lightly season with salt and pepper and set aside.
Slice the baguette on a bias, brush the slices of bread with remaining oil and toast under a broiler or on a grill. Rub the toasted bread with the crushed garlic.
Spread each slice of baguette with ricotta cheese. top with a spoonful of crushed sweet peas and a few of the caramelized onions.
For a chunkier mash, we pour the cookes peas into a zip-top bag and let Parker smoosh them with a rolling pin.