Crostini With White Bean Purée, Spinach & Sun-Dried Tomatoes

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Fine Cooking


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Kosher salt and freshly ground black pepper

1 recipe Crostini

4 cloves garlic, coarsely chopped

2 tsp. chopped fresh thyme

15-1/2-oz. can cannellini beans, rinsed well and drained

3 cups packed baby spinach (about 5 oz.)

5 oil-packed sun-dried tomatoes, thinly sliced

1/4 cup extra-virgin olive oil

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