Bruschetta with White Beans, Sundried Tomatoes & Basil

If you don't watch Michael Chiarello on the Food Network or do not receive his NapaStyle catalog, you are missing out on some great I-talian cooking and housewares.  I've added three recipes from Michael, this bruschetta recipe, a main course, Bistecca alla Fiorentina and a dessert, Strawberries Pazzo.  I've made all three and they are delicious.  And go to his web site http://napastyle.com.  Bon Appetitio!
Ingredients

Serves: Serves 4

3/4 c. White marrow beans (or other)
2 ea. Garlic cloves, peeled
1 Bay leaf
1/4 c.Extra-virgin olive oil
1 T Sliced garlic (thin!)
2 T Pure olive oil1/2 tsp Chili flakes
2 T Basil leaves (8-10 pieces)
1/3 c. Sundried tomatoes, sliced about 1/4" crosswise (use oil-packed and drain)**
to taste Lemon juice
to taste Kosher salt & fresh black pepper
2 oz. Ricotta salata cheese, grated large
4 ea. Thick slice Italian bread
**If using dry, reconstitute w/ warm water 10-15 mins, drain well, then slice

Directions

For the beans:
Cook the beans. Rise well, then put in a 1 quart sauce pan. Cover with water to one inch over the top of the beans. On Medium/High heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for one hour. Change the water, add half of the extra virgin olive oil, one garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1-2 days before serving, and kept refrigerated. For the Bruschetta toping:
In a saute pan on medium heat, toast the sliced garlic in the pure olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil. When the leaves are wilted and crispy, add the sundried tomatoes. Toss for a minute or so and adjust the seasoning with lemon juice, salt and pepper. With a slotted spoon, transfer the beans to the pan. Add 1-2 Tablespoons of the bean cooking liquid and mix all together. Hold warm. Adjust consistency as necessary with the bean liquid, a little at a time. Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily. Lightly swipe the remaining garlic clove on one side of the bread. Arrange the toasted bruschetta on a serving platter. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Drizzle the remaining extra virgin olive oil on the bruschetta and finish with the parsley. Serve warm.