3/4 cup cannelloni beans
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
1 bay leaf
1/2 teaspoon salt
1 small baguette, sliced into thick pieces
1 tablespoon thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread
2 tablespoons extra-virgin olive oil
1/2 teaspoon chili flakes
8 to 10 basil leaves
1/3 cup oil-packed sun-dried tomatoes, drained and sliced 1/4-inch thick
2 tablespoons chopped fresh parsley
Salt and fresh black pepper
2 ounces ricotta salata cheese, grated large
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