Smashed Cannellini Bean Crostini with Feta Salsa Verde

• HEALTHY
• MAKE-AHEAD

Ingredients

1. 1 baguette, cut on the diagonal into thirty-six 1/4-inch-thick slices
2. 1/2 cup extra-virgin olive oil
3. 1 small rosemary sprig
4. 1 dried chile de árbol or other dried red chile, stemmed and coarsely crumbled
5. 1/2 small onion, finely chopped
6. 2 tablespoons minced shallot
7. 1 garlic clove, minced
8. 1 tablespoon thyme leaves
9. Two 19-ounce cans cannellini beans, drained and rinsed
10. 1/4 cup chicken stock or low-sodium broth
11. Kosher salt and freshly ground pepper
12. Feta Salsa Verde

1. 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.
2. 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.
3. Spread the cannellini puree on the toasts and arrange the crostini on platters. Spoon the Feta Salsa Verde on each crostini and serve.