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

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, coarsely chopped
• 3 cups packed baby spinach (about 5 oz.)
• Kosher salt and freshly ground black pepper
• 15-1/2-oz. can cannellini beans, rinsed well and drained
• 2 tsp. chopped fresh thyme
• 1 recipe Crostini
• 5 oil-packed sun-dried tomatoes, thinly sliced

Heat the oil and garlic in a large skillet over medium-high heat. Once the garlic starts sizzling, reduce the heat to medium and cook until it turns golden, about 2 minutes. Transfer the garlic and all but 1 Tbs. of the oil to a food processor. Raise the heat to medium high, add the spinach, and sauté, stirring, until it wilts, about 2 minutes. Season with salt and pepper and set aside.

Put the cannellini beans, thyme, and 2 Tbs. water in the food processor with the garlic. Process until fairly smooth, adding another 1 or 2 Tbs. water if needed. Season with salt and pepper. If making ahead, refrigerate the white bean purée; bring it to room temperature before assembling.

To assemble, top the crostini with the bean purée, a portion of spinach, and slices of the sun-dried tomato and serve