makes 10+ servings
For the whipped feta:
6 ounces feta cheese, crumbled
2 ounces cream (or Neuchâtel) cheese, softened
1/3 cup olive oil, divided
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
For the tomatoes:
2 tablespoons minced shallots (1 large shallot)
2 teaspoons minced garlic (2 cloves)
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 pints grape tomatoes, halved or quartered
20-25 (1/2-inch-thick) diagonal baguette slices, brushed with olive oil and toasted
3 tablespoons julienned fresh basil leaves, for garnish
1. To make the whipped feta, add the feta and cream cheeses to the bowl of a food processor with the blade attached. Process until combined. Add in the olive oil, lemon juice, salt, and pepper and process until smooth.
2. To make the tomato topping, add the minced shallots and garlic to a shallow bowl. Top with the red wine vinegar and let stand for five minutes. Then stir in the olive oil and season with salt and pepper. Stir in the halved grape tomatoes. Season with additional salt and pepper if necessary.
3. To assemble the bruschetta, add a generous schmear of whipped feta to each baguette slice. Then top with the tomato mixture. Garnish with fresh basil and serve.