115-ounce can cannellini beans, rinsed and drained
2tablespoonstorn fresh basil leaves
2teaspoonsfresh rosemary leaves
2tablespoonsfresh lemon juice
freshly ground black pepper
2Persian cucumbers, sliced
1 1/2cupsblanched snap peas
3rainbow carrots, chopped
2heirloom tomatoes, sliced into wedges
1baguette, thinly sliced
Make the Marinated Feta. Layer the thyme, feta, garlic, sun-dried tomatoes, and peppercorns into a 16-ounce jar. Top with enough olive oil so that the ingredients are submerged. Chill until ready to use. (If the olive oil thickens in the fridge, let it sit at room temp until liquid.).
Make the Cherry Thyme Butter. Combine the butter, dried cherries, thyme, honey, and salt in a food processor and process until the butter is smooth and the ingredients are incorporated. Transfer to a serving dish or store chilled, wrapped in parchment paper.
Make the Herb-y White Bean Dip. In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Transfer to a serving bowl.
Assemble the platter with the cucumbers, snap peas, carrots, tomatoes, baguette, the marinated feta, the cherry compound butter, and the herb-y white bean dip.