rosemary white bean spread

original recipe courtesy cook's illustrated, 2003

toast the bread as close as possible to the time at which you plan to assemble the bruschetta. if you prefer, grill the bread. after trimming the ends, you should have 8 to 10 slices.

serves 4 as main dish, 8 to 10 as appetizer

1 loaf country bread , about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
3 tablespoons extra-virgin olive oil
1 large clove garlic peeled
1 can (15 ounces) cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
1 small clove garlic, crushed
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/4 teaspoon chopped fresh rosemary

in food processor, process 2/3 of beans, 2 tablespoons oil, 2 tablespoons water, lemon juice, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about 10 seconds. add remaining beans and rosemary; pulse until incorporated but not smooth, about five 1-second pulses.

adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. brush both sides of each slice with oil and rub with garlic clove.