Tomato Crostini With Whipped Feta

• 6 ounce good feta cheese, crumbled
• 2 ounce cream cheese at room temperature
• 2/3 cup good olive oil, divided
• 2 tbsp freshly, squeeze lemon juice or lemon flavoured olive oil and no lemon juice
• freshly ground black pepper
• 2 tbsp pine nuts
• 2 tbsp minced shallots (2 tbsp)
• 2 tsp garlic minced
• 2 tbsp good balsamic vinegar
• 2 pounds heirloom tomatoes 1/2 diced
• 3 tbsp jlienned fresh basil leaves and extra for serving
• 20 to 25 slices of baguette, toasted

1. Place feta and cream cheese in the bowl of a food processor fitted a steel blade. Pulse until cheese are mixed. Add 1/3 cup olive oil, lemon juice, 1/2 tsp salt and 3/4 tsp pepper and process until smooth. Refrigerate
2. Toast pine nuts.
3. For the tomato topping, up to an hour before, combine shallots, garlic, & vinegar. Set aside for 5 min. to allow to absorb vinegar. Whisk in remaining oil, salt and pepper. Add tomatoes, stir gently and set aside for 10 minutes.
4. Spread each baguette with cheese spread. With slotted spoon place tomatoes on top. Put crostini on platter and scatter with toasted pine nuts. Sprinkle with basil.

feta cheese, cream cheese, olive oil, freshly, freshly ground black pepper, nuts, shallots, garlic, balsamic vinegar, tomatoes, fresh basil, baguette

Taken from www.epicurious.com/recipes/member/views/tomato-crostini-with-whipped-feta-52863161 (may not work)