In a wide pan, sauté the onions, the sliced garlic and the bay leaf in
Using the back of a spoon or a potato masher, smash about a quarter of the beans – they don’t need to be smooth, but just broken up a bit. Taste and adjust the seasoning with more soy sauce or salt, if necessary. Then mix in the spinach and stir until it has wilted.
Toast the bread in a toaster, under the grill or on the barbecue, and rub the slices with the whole garlic clove, then drizzle with the remaining olive oil.
Place a bruschetta on each plate, divide the bean stew on top and then drizzle with the truffle oil and sprinkle with the cheese.
© 2007 Peter Gordon. All rights reserved.