Sweet Pea Salad and Ricotta Cheese Crostini

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2 cups fresh sweet peas

1/4 cup minced shallot

1 tablespoon minced garlic

1 1/2 teaspoons kosher salt

1 1/2 teaspoons coarse black pepper

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh mint

1 tablespoon extra-virgin olive oil, plus 3 tablespoons

1 teaspoon lemon, zested

1 lemon, juiced

Olive oil, for brushing

1 loaf focaccia bread, cut into 1 1/2-inch thin squares

1 cup ricotta cheese