Ingredients

The following ingredients have 4 Servings
  • 6 ounces feta cheese (crumbled)
  • 2 ounces cream cheese (room temperature)
  • 2/3 cup olive oil (divided)
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons salt (divided)
  • 3/4 teaspoon freshly ground pepper (divided)
  • 2 Tablespoons minced shallots ((about 2 cloves))
  • 2 teaspoons minced garlic ((about 2 cloves))
  • 2 Tablespoons red wine vinegar
  • 2 pounds ripe heirloom or cherry tomatoes (1/2" diced)
  • 3 Tablespoons julienned fresh basil leaves (plus extra for garnish)
  • 20-25 baguette slices (cut diagonally about 1/2" thick)
  • 2 Tablespoons pine nuts (toasted (see note below))

Instruction

  • Mix the feta and cream cheese in a food processor until the cheeses are well blended.
  • To the processor, add 1/3 cup of the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until smooth.  Set aside.
  • In a medium bowl, combine the shallots, garlic and vinegar.
  • Add the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and whisk until combined.
  • Add the tomatoes and basil and gently stir and set aside for about 15 minutes.
  • Add more salt and pepper if needed.
  • Spread each slice of bread with some of the feta mixture.
  • With a slotted spoon, top each slice of bread with the tomato mixture (you want to drain a lot of the juice off).
  • Top each crostini appetizer with the pine nuts. Sprinkle with extra basil and serve immediately.