White Bean, Sun-Dried Tomato, And Feta Bites

• 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

1. Preheat oven to 350u0b0F.
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.)

extravirgin olive oil, tomatoes, pine nuts, garlic, fresh thyme, red pepper, white beans, ubc, fresh basil, parmesan cheese, feta cheese, white sandwich bread, ubc, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/white-bean-sun-dried-tomato-and-feta-bites-350622 (may not work)