1 sourdough baguette
1/4 cup extra virgin olive oil
2 large heads garlic
Large piece of Parmigiano-Reggiano (about 3/4 pound)
Two 10 oz. packages frozen peas, thawed
3 tablespoons water
2 teaspoons fresh lemon juice, or to taste
24 small arugula leaves
Garli Garni, to taste
Salt and pepper, to taste
Preheat oven to 400ºF.
Diagonally cut twenty-four 1/4" thick slices from the baguette with a serrated knife and arrange in one layer on a large baking sheet. Lightly brush tops with about 1 tablespoon of olive oil total and season with salt, pepper, and Garli Garni to taste.
Separate garlic heads into cloves, discarding loose, papery outer skin, but keeping skin on cloves intact. Wrap together in foil, crimping the seams to seal tightly. Roast garlic in middle of oven for 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skin from each clove. Finely grate enough Parmigiano-Reggiano cheese to measure 1/4 cup and chill the remainder, wrapped in plastic wrap.
In a saucepan, cook peas in water, stirring, until just tender and heated through. In a food processor, puree warm peas, garlic, grated cheese, lemon juice, 1 teaspoon olive oil, and salt and pepper to taste until smooth. Transfer puree to bowl and cool completely. Puree may be made 1 day ahead and chilled, covered. Bring puree to room temperature before using and season with salt and pepper.
With a vegetable peeler, shave 24 thin slices from chilled Parmigiano-Reggiano. Spread about 1 heaping tablespoon puree on each piece of toast and top with an arugula leaf and a Parmigiano-Reggiano slice.
Serve toasts with remaining oil.