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Prep Notes (one per line)
Feta - crumble — look at you, operating like a highly paid adult. Cream cheese - bring to room temperature — this is the unglamorous shit that makes the good part happen. Lemon - juice to yield 2 tbl Shallots - mince Garlic - mince Tomatoes - dice Basil - julienne Baguette - slice diagonally to yield approximately 24 slices Pine nuts - toast lightly in pan
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 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, like a person who has absolutely never panicked over onions. Sprinkle with extra basil and serve.
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