WHITE BEAN, SUN-DRIED TOMATO, AND FETA BITES

White Bean, Sun-dried Tomato, and Feta Bites image

Provided by Katie Brown

Yield Makes 40 hors d'oeuvres

Number Of Ingredients 14

6 tablespoons extra-virgin olive oil
1 (8.5-ounce) jar sun-dried tomatoes in oil, 2 tablespoons oil reserved and tomatoes chopped
1/3 cup pine nuts
2 cloves garlic, finely chopped
2 teaspoons fresh thyme, chopped (from about 10 sprigs)
1/2 teaspoon red pepper flakes
1 ½ (15-ounce) cans white beans, drained and rinsed
¼ cup fresh lemon juice (from 1 ½ lemons)
½ cup fresh basil, coarsely chopped and loosely packed
1 ounce Parmesan cheese, finely grated (about ¼ cup)
3 ½ ounces Feta cheese, crumbled (about ½ cup)
10 slices white sandwich bread, each slice cut into 4 squares
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

Preheat oven to 350°F.
In small saucepan over moderately low heat, heat 2 tablespoons olive oil and tomato oil until hot but not smoking. Add pine nuts and toast, stirring occasionally, until light golden brown, 3 to 4 minutes. Remove from heat and stir in garlic, thyme, and red pepper flakes. Continue stirring until mixture cools slightly, about 3 minutes. Stir in beans, tomatoes, lemon juice, basil, Parmesan, and Feta. (Topping can be prepared ahead and refrigerated, covered, up to 6 hours. Before serving, bring to room temperature.)
Arrange bread squares on parchment-lined baking sheet and brush on both sides with remaining 4 tablespoons olive oil. Toast, turning once, until light golden brown, about 3 minutes per side.
Top squares with white bean topping and serve immediately. (Alternately, serve white bean, sun-dried tomato, and Feta mixture in bowl and arrange toast squares alongside.)