1. Put the beans in a bowl, cover in water and soak overnight. Drain and rinse the beans, then place in a saucepan and cover with fresh water. Bring to a boil and boil rapidly for 10 minutes. Then simmer for 50-60 minutes or until tender. Drain, return to the pan and keep warm.
2. Meanwhile, place the tomatoes in a bowl, cover with boiling water; leave for 30 seconds, then peel, seed and chop the flesh. Heat the oil in a frying pan, add the fresh and sun-dried tomatoes, garlic and rosemary. Cook for 2 minutes, until the tomatoes begin to break down and soften.
3. Add the tomato mixture to the cannellini beans and season to taste. Combine well. Keep the bean mixture warm.
4. Rub the cut sides of the bread slices with th garlic clove, then toast them lightly. Spoon the cannellini bean mixture on top of the toast. Sprinkle with basil leaves and drizzle on a little extra olive oil before serving.