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1
Rinse the beans well and then put in a 1-quart saucepan.
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2
Cover with water to 1-inch over the top of the beans.
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3
On medium-high heat, bring to a boil.
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4
Immediately take the pot away from the burner, cover and hold for 1 hour.
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5
Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf.
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6
Cook beans on low.
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7
Simmer for about 40 minutes or until tender.
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8
During last 10 minutes, add 1/2 teaspoon salt.
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9
Stir in carefully.
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10
Remove from heat and hold in the saucepan with the cooking liquid until cool.
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11
This may be done 1 to 2 days before serving, and kept refrigerated.
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12
For the bruschetta topping:
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13
Preheat a grill or stove-top grill pan.
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14
Grill the bread on both sides until crispy.
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15
Be careful on high heat as bread burns easily.
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16
While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil.
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17
When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves.
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18
Do this carefully, as the basil may spatter some oil.
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19
With a slotted spoon, transfer the beans to the pan.
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20
Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together.
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21
Hold warm.
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22
Adjust consistency, as necessary, with the bean liquid, a little at a time.
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23
When the basil leaves are wilted, remove mixture from the heat.
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24
Add the sun-dried tomatoes and chopped parsley.
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25
Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
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26
Lightly swipe the remaining garlic clove on 1 side of the bread.
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27
Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil.
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28
Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture.
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29
Serve warm.
