Roasted Garlicpea Puree on Sourdough Croutes

1. 1

   Preheat oven to 400F.

2. 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.

3. 3

   Lightly brush tops of slices with about 1 tablespoon oil total and season with salt and pepper.

4. 4

   Bake slices in middle of oven 5 minutes, or until golden, and transfer to a rack to cool.

5. 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.

6. 6

   Roast garlic in middle of oven 30 minutes, or until soft.

7. 7

   Unwrap garlic and cool slightly.

8. 8

   Peel skin from each clove.

9. 9

   Finely grate enough Parmigiano-Reggiano to measure 1/4 cup and chill remainder, wrapped in plastic wrap.

10. 10

    In a saucepan cook peas in water, stirring, until just tender and heated through.

11. 11

    In a food processor puree warm peas, garlic, grated cheese, lemon juice, 1 tablespoon oil, and salt and pepper to taste until smooth.

12. 12

    Transfer puree to a bowl and cool completely.

13. 13

    Puree may be made 1 day ahead and chilled, covered.

14. 14

    Bring puree to room temperature before using and season with salt and pepper.

15. 15

    With a vegetable peeler shave 24 thin slices from chilled Parmigiano-Reggiano.

16. 16

    Spread about 1 heaping tablespoon puree on each toast and top with an arugula leaf and a Parmigiano-Reggiano shaving.

17. 17

    Serve toasts drizzled with remaining oil.

* Per serving · 4 servings · Values may vary.