Crostini with Salt Cod Brandade

• 1 pound choice-grade skinless and boneless salt cod
• 4 garlic cloves, mashed
• 1 cup heavy cream
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 tablespoon plus 2 teaspoons fresh lemon juice (about 1 lemon)
• Coarse salt and freshly ground pepper
• 1 baguette, sliced on the bias into 1/4-inch-thick pieces

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

salt, garlic, heavy cream, extravirgin olive oil, lemon juice, salt, baguette

Taken from www.epicurious.com/recipes/food/views/crostini-with-salt-cod-brandade-392219 (may not work)