Tomato Crostini with Whipped Feta

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 cheese are mixed. Add ¹⁄₃ cup of the olive oil, the lemon juice, ¹⁄₂ tsp salt and ¹⁄₄ tsp pepper and process until smooth.

For the tomatoes, up to an hour before you're serving the dish, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining ¹⁄₃ cup of olive oil, 1 tsp salt and ¹⁄₂ tsp pepper. Add the tomatoes, stir gently and set aside. 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 and scatter with the pine nuts. Sprinkle with extra basil and serve.