Fresh Ricotta and Pickled Beet Crostini – Moveable Feast

Ingredients

• 1/2 cup granulated sugar
• 1 cup white wine vinegar
• 3 medium beets, scrubbed and peeled, cut into 3/4-inch wedges
• 1 bay leaf
• 1 Tbs. whole peppercorns
• 1 lb. (2 cups) fresh whole-milk ricotta cheese
• 1-1/2 oz. (1/2 cup lightly packed) grated Parmigiano-Reggiano
• Zest of 2 lemons, plus juice of 1 lemon
• Kosher salt and freshly ground black pepper
• 1 bag (10 oz., about 2 cups) frozen peas
• 3 Tbs. olive oil, plus additional for serving
• 1/3 cup (packed) finely chopped mixed herbs, such as chives, parsley, dill, and mint, plus whole leaves for garnish
• 8 slices crusty bread, cut 1 inch thick
• 2 cloves garlic, peeled
• 3 small radishes, thinly sliced