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.
Recipe information
Yield
Makes 40 hors d'oeuvres
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 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.)
Step 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.
Step 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.)
