For sweet peas -- warm chicken broth and red pepper flakes in a medium saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about five minutes. Drain the peas in a mesh sleve.
Place the peas in a food processer with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
For the crostini -- Preheat oven to 375F. Place baguette slices on a parchment paper lined baking sheet in a single layer. Bake in oven until tasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra virgin olive oil. Using a whole clove of garlic, rub the top of the crostini a few times to give a hint of garlic.
To finish, whip the cream until stiff peaks form. Fold whipped cream into pea puree. Top each of the crostini with about 1 tbsp of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately and enjoy!