- 1 baguette, cut on the diagonal into thirty-six 1/4-inch-thick slices
- 1/2 cup extra-virgin olive oil
- 1 small rosemary sprig
- 1 dried chile de árbol or other dried red chile, stemmed and coarsely crumbled
- 1/2 small onion, finely chopped
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- 1 tablespoon thyme leaves
- Two 19-ounce cans cannellini beans, drained and rinsed
- 1/4 cup chicken stock or low-sodium broth
- Kosher salt and freshly ground pepper
- Feta Salsa Verde
- Preheat the oven to 375°. Brush both sides of each baguette slice with 1/4 cup of the olive oil. Arrange the slices on a baking sheet and toast for about 10 minutes, until golden and the edges are crisp; let cool.
- Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of olive oil. Add the rosemary and chile and cook over moderately high heat until sizzling, about 1 minute. Add the onion, shallot, garlic and thyme and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the cannellini beans and cook for 3 minutes, stirring to coat well. Discard the rosemary sprig. Add the chicken stock to the saucepan, season with salt and pepper and remove from the heat. Coarsely mash the beans with a fork.
- Spread the cannellini puree on the toasts and arrange the crostini on platters. Spoon the Feta Salsa Verde on each crostini and serve.
The baguette toasts can be kept overnight in an airtight container. The puree can be refrigerated overnight; let it return to room temperature before serving. The crostini can be assembled 1 hour ahead; cover with plastic wrap.