Ingredients:
3 or 4 ounces good feta, crumbled
1 to 1.5 ounces cream cheese, at room temperature
1/3 cup good olive oil, divided
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoons minced shallots (about 1 shallot)
1 teaspoons minced garlic (about 1 clove)
1 tablespoon good red wine vinegar
1 pound ripe heirloom or cherry tomatoes, cut into 1/2 inch pieces
1.5 tablespoons julienned fresh basil leaves, plus extra for serving
12 (1/2-inch-thick) diagonal baguette slices, toasted, grilled or broiled
Directions:
For the whipped feta, place the feta and cream cheese in the bowl of a food processor. Pulse until the cheeses are combined. Add 1/6 cup of the olive oil, the lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper and process until smooth.For the tomatoes, up to an hour before serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/6 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top and nestle into the cheese. Sprinkle with extra basil and serve.
(adapted from Ina Garten)
