Remove hocks from pot and cool. Remove skin and excess fat, chop meat, and add meat to pot. If soup seems too thick at this point, stir in a little water. Bring back to a boil, reduce heat and simmer for another 30 minutes, covered.
While soup is finishing, make the crostini.
Preheat your oven to broil. Slice baguette into ½ inch slices on the diagonal. Arrange bread slices on a non-stick baking sheet and broil until they just start to turn golden. Remove from oven and cool for a few minutes.
Rub garlic on browned side and turn over. Place enough gouda on untoasted side to cover – about 2 teaspoons. Return to broiler and cook until cheese is bubbly and golden. Set aside.
Just before serving, stir the ¾ gouda into the soup until completely melted. Serve immediately with crostini as a garnish.
Serves 8.
Recipe by Webicurean at http://blog.webicurean.com/2001/09/23/split-pea-soup-with-gouda-crostini/