Tomato Bruschetta with White Bean and Rosemary | America's Test Kitchen

Ingredients

• 1 pint grape tomatoes , quartered
• 1 teaspoon table salt , divided
• 1/4 teaspoon sugar
• 7 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon black pepper , divided
• 1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (½-inch-thick) pieces
• 1 garlic clove , peeled and halved
• 1 (14-ounce) can cannellini beans , rinsed
• 2 tablespoons water
• 1 ounce Parmesan cheese , shaved (1/2 cup)
• 2 teaspoons minced fresh rosemary