White Bean, Sun-dried Tomato & Feta Bites

6 T. extra-virgin olive oil
1 (8.5 oz) jar sun-dried tomatoes in oil, chopped (reserve 2 T. of the oil)
1/3 c. pine nuts
2 clove garlic, finely chopped
2 t. fresh thyme, chopped (from about 10 sprigs)
1/2 t. red pepper flakes
1 1/2 (15 oz) cans white beans, drained and rinsed
1/4 c. fresh lemon juice
1/2 c. fresh basil, coarsely chopped and loosely packed
1 oz Parmesan cheese, finely grated (approx 1/4 c.)
3 1/2 oz Feta cheese, crumbled (approx 1/2 c.)
10 slices white sandwich bread each slice quartered
1/4 t. kosher salt
1/8 t. freshly ground black pepper

Pre-heat oven 350 deg.

In small saucepan over moderately low heat, heat 2 T. olive oil & tomato oil until hot, but not smoking. Add pine nuts and toast, stirring occasionally, until light golden brown, 3 or 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 T. 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 a bowl, arrange toast along side.)

Yield: 40 hors d'oeurves

From epicurious.com by Katie Brown

So I bypassed the sandwich bread and went straight to thinly sliced baguette, brushed with oil and toasted in the oven. Trader Joe's had a nice jar of sun-dried tomato that was already julienned.