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Ingredients

• 3/4 cup  extra-virgin olive oil; more as needed
• 4 cloves  garlic, smashed and peeled
• 2   3- to 4-inch sprigs plus 1 teaspoon chopped fresh rosemary
• 2 large  ripe heirloom tomatoes (about 1-1/4 pound), cut into 1/2-inch dice (about 3 cups)
• 2 tablespoons  chopped fresh mint
• 1-1/2 teaspoons  kosher salt; more as needed
• 1   15-ounce can cannellini beans, rinsed well and drained
• 1/3 cup  freshly grated Parmigiano-Reggiano
• 1 to 2 tablespoons  fresh lemon juice
• 1/2 teaspoon  freshly ground black pepper; more as needed
• 1 pound  baguette, cut into 1/2-inch-thick slices

Description

Heat The Oil, Garlic, And Rosemary Sprigs In A Small Saucepan Over Medium Heat Until They Start To Sizzle Steadily And Become Fragrant, 2 To 3 Minutes. Let The Oil Cool To Room Temperature. Strain The Oil Into A Measuring Cup. (If Making Ahead, Store In T

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