3Tablespoonsjulienned fresh basil leaves, plus extra for garnish
20-25baguette slices, cut diagonally about ½" thick
2Tablespoonspine nuts, toasted (see note below)
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Mix the feta and cream cheese in a food processor until the cheeses are well blended.
To the processor, add ⅓ cup of the olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper and pulse until smooth. Set aside.
In a medium bowl, combine the shallots, garlic and vinegar.
Add the remaining ⅓ cup olive oil, 1 teaspoon salt, and ½ 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.
Place the bread slices on sheet pans, brush with olive oil, and bake at 425º F for 6 to 8 minutes, until lightly browned.
Toast pine nuts in a dry sauté pan for about 3 minutes, stirring. Watch them carefully, the oils in the nuts will burn quickly.
For a lighter cheese spread, use plain yogurt instead of cream cheese. You can also use the “Light” cream cheese or Neufchâtel.Pistachios can be used instead on pine nuts for extra crunch.Drizzle balsamic glaze over the top of the tomato crostini for added flavor.