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

Makes 40 hors d'oeuvres

　　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

　　

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.)