Arugula and Fava-Bean Crostini

INGREDIENTS

• 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
• 16 mint leaves
• 1 baguette
• 1 1/2 cups packed baby arugula (1 1/2 ounces), divided
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
• 1/2 teaspoon fresh lemon juice
• 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen (soybeans; 3/4 pounds in pods)
• 1 garlic clove, halved crosswise
• 1/4 teaspoon