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1
Rinse the salt cod, and place it in a large reusable plastic container.
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2
Submerge the cod in cold water, and place, covered, in the refrigerator.
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3
Allow to soak overnight.
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4
Drain the cod, and replace the water with fresh cold water.
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5
Let soak overnight again.
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6
Remove the cod from the soaking liquid, and place it in a large pot.
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7
Cover with cold water, and bring to a boil over high heat.
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8
Reduce heat to low, and simmer 20 minutes.
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9
Drain cod; let cool, and break into large pieces.
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10
Transfer to a food processor; add garlic, and process until the mixture is coarsely chopped.
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11
In a small saucepan set over medium heat, warm the cream until hot; do not bring to a boil.
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12
While processing the cod mixture, slowly add the cream through the feed tube.
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13
Add the oil and lemon juice in the same manner; blend until creamy and fluffy.
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14
Season with salt and pepper.
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15
Heat the broiler with the rack placed in the upper third of the oven.
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16
Lay the baguette slices on a baking sheet; drizzle each slice with oil.
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17
Season with salt and pepper.
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18
Place the baking sheet under the broiler; toast the bread until the edges are lightly browned, about 1 minute.
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19
Remove from the oven; let cool.
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20
Spread the brandade on the crostini; serve.
