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1
Preheat oven to 400F.
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2
Diagonally cut twenty-four 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a large baking sheet.
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3
Lightly brush tops of slices with about 1 tablespoon oil total and season with salt and pepper.
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4
Bake slices in middle of oven 5 minutes, or until golden, and transfer to a rack to cool.
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5
Separate garlic heads into cloves, discarding loose papery outer skin but keeping skin on cloves intact, and wrap together in foil, crimping seams to seal tightly.
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6
Roast garlic in middle of oven 30 minutes, or until soft.
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7
Unwrap garlic and cool slightly.
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8
Peel skin from each clove.
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9
Finely grate enough Parmigiano-Reggiano to measure 1/4 cup and chill remainder, wrapped in plastic wrap.
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10
In a saucepan cook peas in water, stirring, until just tender and heated through.
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11
In a food processor puree warm peas, garlic, grated cheese, lemon juice, 1 tablespoon oil, and salt and pepper to taste until smooth.
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12
Transfer puree to a bowl and cool completely.
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13
Puree may be made 1 day ahead and chilled, covered.
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14
Bring puree to room temperature before using and season with salt and pepper.
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15
With a vegetable peeler shave 24 thin slices from chilled Parmigiano-Reggiano.
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16
Spread about 1 heaping tablespoon puree on each toast and top with an arugula leaf and a Parmigiano-Reggiano shaving.
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17
Serve toasts drizzled with remaining oil.
