Preheat the oven to 190°C (180°C fan) 375°F/gas mark 5. Crush the garlic and mix with 2 tablespoon of the olive oil. Brush onto the bread slices and arrange in a single layer on a baking sheet.
Bake in the oven until crisp and golden, about 10 – 12 minutes. Allow to cool and store in an airtight container until required.
While the bread is baking, place the pancetta on a separate baking sheet and bake along side for 10-12 minutes or until very crispy.
Cook the edamame beans in boiling salted water for 4 minutes. Drain and cool under cold running water. Blitz in a small food processor with the mint and cream to form a coarse purée
To serve pile the bean purée onto the crostini. Crumble the pancetta into small pieces and sprinkle over the bean purée. Serve immediately.