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1
Place the cod in enough cold water to cover and let sit, changing the water periodically, for 24 to 36 hours.
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2
Drain the cod and discard the soaking water.
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3
Cut the cod into 2 or 3 pieces and place in a saucepan with the potato.
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4
Add enough water to cover and bring to a boil.
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5
Simmer, covered, until the potato and cod are both tender, about 20 minutes.
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6
Remove the potato and salt cod and reserve the cooking liquid separately.
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7
Transfer the cod to a food processor and process, adding 3 to 4 tablespoons of the cooking liquid, as needed, to form a smooth paste.
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8
Set aside.
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9
Preheat the oven to 350 degrees F.
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10
Pass the potato through a ricer or strainer into a mixing bowl while it is still hot.
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11
Heat 6 tablespoons of the olive oil gently in a small saucepan and, when warmed, gradually stir the oil into the potato.
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12
Add 3/4 teaspoon of the garlic and the reserved cod mixture and stir to combine.
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13
Season, to taste, with salt and freshly ground white pepper.
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14
Transfer the spread to a small bowl and sprinkle with the parsley.
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15
Set aside while you prepare the toasts.
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16
Combine the remaining 1/2 cup of olive oil and remaining 3/4 teaspoon of garlic in a small cup or ramekin and, using a pastry brush, lightly coat the bread slices with some of the oil mixture on 1 side.
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17
Season lightly with salt and white pepper.
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18
Transfer to a baking sheet and bake until lightly golden and crisp, 10 to 12 minutes.
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19
Serve the toasts with the warm cod spread, allowing guests to assemble their toasts so that they are eaten immediately, with about 1 tablespoon of the cod spread spooned onto each toast.
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20
(If toasts are assembled with spread ahead of time the toasts will become soggy.)
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21
Note: This is best served warm or at room temperature.
