Ingredients

For the beans:
3/4 cup cannelloni beans
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
1 bay leaf
1/2 teaspoon salt

For the bruschetta and topping:
1 small baguette, sliced into thick pieces
1 tablespoon thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread
2 tablespoons extra-virgin olive oil

1/2 teaspoon chili flakes
8 to 10 basil leaves
1/3 cup oil-packed sun-dried tomatoes, drained and sliced 1/4-inch thick
2 tablespoons chopped fresh parsley
Lemon juice
Salt and fresh black pepper
2 ounces ricotta salata cheese, grated large

Instructions

For the beans:
Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over
the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away
from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin
olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes
or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove
from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1
to 2 days before serving, and kept refrigerated.

For the bruschetta topping:

Preheat a grill or stove-top grill pan.

Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the
olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add
the basil leaves. Do this carefully, as the basil may spatter some oil.

With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean
cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust
consistency, as necessary, with the bean liquid, a little at a time.

When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes
and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste,
and salt and pepper.

Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted

bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top
each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata
over the mixture. Serve warm.