White Bean, Sun-dried Tomato, and Feta Bites |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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The white bean, sun-dried tomato, and Feta mixture can be prepared up to six hours in advance, but it's best to toast the bread at the last minute. Ingredients:
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 1/2 (15-ounce) cans white beans, drained and rinsed |
1/4 cup fresh lemon juice (from 1 1/2 lemons) |
1/2 cup fresh basil, coarsely chopped and loosely packed |
1 ounce parmesan cheese, finely grated (about 1/4 cup) |
3 1/2 ounces feta cheese, crumbled (about 1/2 cup) |
10 slices white sandwich bread, each slice cut into 4 squares |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350°F.
2. 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.)
3. 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.
4. 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.)
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