Whipped Feta & Tomato Crostini

Tonight I am heading to wine club with some of my best girlfriends hosted by my friend Rose.  With wine you always need cheese, so I'll be bringing these whipped feta & tomato crostini. I prepared all of the components last night.  Chris taste-tested for me & confirmed that he "would order it again." So I packed everything up to-go.  I hope the girls like it.

Click through my recipe I adapted from Ina Garten's Tomato Crostini with Whipped Feta Recipe.



Ingredients

• 6 ounces good feta cheese, crumbled
• 2 ounces cream cheese, at room temperature
• ⅔ cup good olive oil, divided
• 2 Tbsp. freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. balsamic vinegar
• 2 pounds ripe heirloom tomatoes, ½"-diced
• 3 Tbsp. julienned fresh basil leaves, plus extra for serving (I used dried basil because I didn't have fresh)
• 2 tbsp fresh flat leaf parsley, chopped
• 20 to 25 (½"-thick) diagonal baguette slices, toasted

Make it!

1. Place feta & cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until cheeses are mixed.
2. Add ⅓ cup olive oil, lemon juice, ½ tsp. salt, & ¼ tsp. pepper & process until smooth. Refrigerate until ready to serve.
3. For the tomato topping, up to an hour before serving, combine chopped tomatoes, garlic, vinegar, olive oil, 1 tsp salt, ½ tsp. pepper, basil & parsley together in a bowl. Let sit for at least ten minutes.
4. To assemble crostini, spread each baguette slice with a generous amount of whipped feta.
5. With a slotted spoon, place tomatoes on top. Sprinkle with basil (if you have it) & serve.