Core and chop the tomatoes in to ½” pieces and place in a colander over a bowl. Sprinkle with the salt and toss to combine. Allow to drain for about 30 minutes.
Squeezed the garlic out of its skin and place in a mortar and pestle or food processor. Add the white beans and puree to a coarse consistency. Season with salt and pepper and set aside.
Rub the bread all over with olive oil using your hands, then toast the bread slices on a hot grill on both sides. When toasted rub each side with the garlic clove. Set aside.
Spread the grilled bread with the bean puree and then spoon some of the tomatoes over the top. Add some of the torn basil leaves and then drizzle with some olive oil. Serve immediately. Serves 6 as an appetizer
*Note-to roast whole garlic; cut the top 1/3 of the garlic off the head and place cut side up in an oven proof-baking dish. Add water or chicken stock to cover only the bottom ¼ of the garlic and then drizzle the tops with olive oil. Cover the pan with foil and bake for 45 minutes in a 350o F. Uncover and continue roasting for another 10 minutes or until the tops are golden brown.
