Combine the oil, crushed garlic, crushed chillies and mint in a bowl and leave to infuse for 10 minutes.
Meanwhile, lightly crush the broad beans in a separate bowl with a fork. Season with salt and pepper, then toss into the oil mixture with the Pecorino. Toast the bread slices on both sides under a preheated medium grill or in a preheated ridged griddle pan or over a barbecue.
Rub the toasted slices with the remaining garlic. Top with the broad bean mixture and drizzle over a little oil. Scatter with Parmesan shavings and serve immediately.