Crostini with Roasted Garlic Pea Puree and Shaved Romano

1 head of garlic
1 baguette, cut into ½ inch slices
10 ounce package frozen peas
Block of Romano (also can use parmesan or asiago)
Salt and pepper
Olive oil

Preheat oven to 400 degrees. Cut off the top of the garlic head and put on a sheet of aluminum foil. Drizzle with olive oil and seal in foil. Bake in the middle of the oven for 45 minutes to an hour, until the garlic is soft. Remove and cool.
 
While garlic is cooling, place baguette slices on a baking sheet and brush with olive oil. Bake for 5 to 10 minutes, until crispy. Remove and cool.
 
In a pot of boiling water, cook the frozen peas to doneness. Drain, then add to a food processor with the roasted garlic. Add salt and pepper to taste. Process until smooth, drizzle olive oil in while running to achieve the desired consistency.
 
Pipe the puree on to each crostini, and shave Romano cheese over top.