Bruschetta Topping - Michael Chiarello

• 2 garlic cloves, sliced
• 14 cup olive oil
• 8 -10 leaves basil
• 34 cup canned cannellini beans
• 12 teaspoon salt
• 1 bay leaf
• 13 cup sun-dried tomato packed in oil, sliced
• 2 tablespoons Italian parsley, rough chopped
• 12 teaspoon chili flakes
• salt & pepper
• 2 teaspoons lemon juice
• 1 -2 ounce ricotta salata
• 1 baguette

1. Saute garlic in oil till very lightly brown.
2. Add basil.
3. Toss and add beans, bay leaf, tomatoes, chili flakes, salt & pepper.
4. Cook 10 minutes.
5. Add parley & lemon juice.
6. Slice baguette and toast lightly on both sides on cast iron grill.
7. Brush warm bread lightly with a sliced garlic clove.
8. Put on topping, slice tiny slivers or pieces of ricotta salata on top and serve.

garlic, olive oil, basil, cannellini beans, salt, bay leaf, tomato, italian parsley, chili flakes, salt, lemon juice, ricotta salata, baguette

Taken from www.food.com/recipe/bruschetta-topping-michael-chiarello-410247 (may not work)