Name: Tomato Crostini with Whipped Feta
Ingredients: (Adapted from Ina Garten’s Barefoot Contessa); 6 ounces feta, crumbled; 2 ounces cream cheese, at room temperature; 2/3 cup good olive oil, divided; 2 tablespoons freshly squeezed lemon juice; Kosher salt and freshly ground black pepper; 2 tablespoons minced shallots (2 shallots); 2 teaspoons minced garlic (2 cloves); 2 tablespoons good red wine vinegar; 2 pounds cherry tomatoes, sliced in half; 3 tablespoons julienned fresh basil leaves, plus extra for serving; 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted

Ingredients

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(Adapted from Ina Garten’s Barefoot Contessa)
6 ounces feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds cherry tomatoes, sliced in half
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted

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Instructions

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 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. Put the crostini on plates, sprinkle with extra basil and serve.