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© Meredith Corporation. All rights reserved. Used with permission.
Preheat broiler. Drain sun-dried tomatoes, reserving oil; finely chop the tomatoes. In a small bowl, combine chopped tomatoes, 1 teaspoon of the reserved oil, watercress (or parsley) and pine nuts; set aside.
In a food processor or blender, combine another 1 teaspoon of the reserved oil, beans, milk, lemon juice, thyme, salt, pepper and garlic. Cover and process or blend until smooth. Set aside.
Place baguette slices on a baking sheet. Broil 4 inches from the heat for 1 1/2 to 2 minutes or until lightly toasted, turning once. Remove from oven; cool slightly.
Place about 1 tablespoon of the bean mixture on each of the toasted bread slices, spreading evenly to edges. Broil 4 inches from heat for about 1 minute or until the bean mixture is warm. Remove from oven. Top each with some of the tomato mixture. If desired, garnish with watercress (or parsley sprigs). Serve immediately.