Bruschetta with Cannellini Beans, Sun-Dried Tomatoes and Basil Recipe

Ingredients

• 1 tablespoon thinly sliced garlic
• 2 tablespoons olive oil
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons fresh basil leaves (8 to 10 leaves)
• 1/3 cup drained sun-dried tomatoes in oil, cut into 1/4-inch slices
• 1 can (19 oz.) Progresso cannellini beans, drained
• Lemon juice to taste
• Sea salt or kosher (coarse) salt to taste
• Freshly ground pepper to taste
• 4 slices (1 inch thick) Italian bread
• 1 clove garlic, peeled
• 2 oz. ricotta salata cheese, grated with large holes of grater