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1
In a medium saucepan, heat the pure olive oil until shimmering.
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2
Add the onion and rosemary and cook over moderate heat, stirring occasionally, until the onion softens, about 5 minutes.
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3
Add the beans, stock, water, carrot and bay leaf and bring to a boil.
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4
Cover partially and simmer over moderately low heat until the beans are tender, about 45 minutes.
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5
Season the beans with salt and pepper and simmer for 10 minutes longer.
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6
Drain the beans, reserving the cooking liquid.
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7
Discard the bay leaf.
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8
Transfer half of the beans to a food processor and puree until smooth.
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9
Add about 1/4 cup of the reserved cooking liquid and process until creamy.
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10
Return the bean puree to the saucepan and stir in the remaining half of the beans; discard the remaining cooking liquid.
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11
Season with salt and pepper and keep warm.
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12
Preheat a cast-iron grill pan or the broiler.
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13
Brush both sides of the bread with extra-virgin olive oil.
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14
Grill or broil until golden brown on both sides.
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15
Rub the toasts with the garlic clove, then spread with the bean puree.
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16
Arrange the bruschetta on a platter, drizzle with extra-virgin olive oil and sprinkle with sea salt.
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17
Serve right away.
