Bruschetta with Cannellini Beansl (Bruschetta cannellini)

INGREDIENTS:
4 slices (1 inch thick) Italian bread

1 can (19 oz.) cannellini beans, drained

1 Tbsp thinly sliced garlic
2 Tbsp olive oil
1/2 Tsp crushed red pepper flakes
2 Tbsp fresh basil leaves (8 to 10 leaves)
Sea salt or kosher (coarse) salt to taste

Freshly ground pepper to taste

1 clove garlic peeled

In 10-inch skillet, cook sliced garlic in oil over medium-high heat, stirring occasionally, until lightly browned. Stir in red pepper flakes; cook 10 seconds.
Carefully place basil leaves in skillet and cook until leaves are wilted and beginning to crisp. Stir in beans, salt and pepper.
Remove from heat; keep warm. Set oven control to broil. Place bread on cookie sheet.

Broil bread with tops 5 inches from heat 3 to 4 minutes on each side until toasted and deep golden brown.
Lightly rub whole garlic clove on one side of bread slices.
Arrange toasted bread on serving platter
Top each piece with bean sprinkle withblack pepper and serve warm.