- 2 tablespoons pure olive oil
- 1/2 cup finely chopped onion
- 1 teaspoon finely chopped rosemary
- 1 cup dried small white beans, such as navy or Great Northern (1/2 pound), soaked overnight and drained
- 2 cups chicken stock or canned low-sodium broth
- 1 cup water
- 1 small carrot, cut into large chunks
- 1 bay leaf
- Salt and freshly ground pepper
- Twelve 1/2-inch-thick slices of Tuscan or peasant bread
- Extra-virgin olive oil, for brushing and drizzling
- 1 large garlic clove, halved
- Coarse sea salt
- In a medium saucepan, heat the pure olive oil until shimmering. Add the onion and rosemary and cook over moderate heat, stirring occasionally, until the onion softens, about 5 minutes. Add the beans, stock, water, carrot and bay leaf and bring to a boil. Cover partially and simmer over moderately low heat until the beans are tender, about 45 minutes. Season the beans with salt and pepper and simmer for 10 minutes longer.
- Drain the beans, reserving the cooking liquid. Discard the bay leaf. Transfer half of the beans to a food processor and puree until smooth. Add about 1/4 cup of the reserved cooking liquid and process until creamy. Return the bean puree to the saucepan and stir in the remaining half of the beans; discard the remaining cooking liquid. Season with salt and pepper and keep warm.
- Preheat a cast-iron grill pan or the broiler. Brush both sides of the bread with extra-virgin olive oil. Grill or broil until golden brown on both sides. Rub the toasts with the garlic clove, then spread with the bean puree. Arrange the bruschetta on a platter, drizzle with extra-virgin olive oil and sprinkle with sea salt. Serve right away.
The bean puree can be refrigerated for 1 week. Rewarm before serving.