White Bean Sun Dried Tomato And Feta Bites Recipes

WHITE BEAN PURéE WITH SUN-DRIED TOMATOES

White Bean Purée with Sun-Dried Tomatoes image

Categories Condiment/Spread Bean Tomato Appetizer Rosemary Spring Bon Appétit

Yield Makes 4 cups

Number Of Ingredients 16

Ingredients

1 cup dried Great Northern beans
4 cups water
1/2 small onion, quartered
2 4-inch-long fresh rosemary sprigs
1 cup drained oil-packed sun-dried tomatoes
1 1/2 tablespoons chopped shallots
1 tablespoon chopped fresh rosemary leaves
4 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon dried crushed red pepper
1/2 cup (or more) boiling water
2 tablespoons chopped fresh parsley
Lemon wedges
Toasted pita triangles

Steps:

Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

WHITE BEAN, SUN-DRIED TOMATO, AND FETA BITES

White Bean, Sun-dried Tomato, and Feta Bites image

Provided by Katie Brown

Categories Bean Cheese Tomato Appetizer Bake Cocktail Party Quick & Easy New Year's Eve Feta Fall Winter Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 40 hors d'oeuvres

Number Of Ingredients 14

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 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

Steps:

Preheat oven to 350°F.
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.)
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.
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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