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MainRecipesAppetizer | Feta and Tomato Crostini

   Feta and Tomato Crostini submitted by Karen Johnson
This dish is adapted from Ina Garten and is jaw dropping delicious. The sweetness from the balsamic and tomatoes compliments the tangy salty cheese beautifully.

Place the feta and cream cheese in a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To serve, spread each slice of bread with a generous amount of cheese mixture. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts if desired. Sprinkle with extra basil and serve.

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v 6 ounces feta, crumbled
v 4 ounces cream cheese, at room temperature (Ina called for 2 oz)
v 2/3 cup good olive oil, divided
v 2 tablespoons freshly squeezed lemon juice
v Kosher salt and freshly ground black pepper
v 2 shallots, minced
v 2 garlic cloves minced
v 2 tablespoons balsamic vinegar (Ina used red wine vinegar)
v 2 pounds ripe heirloom or cherry tomatoes, diced
v 3 tablespoons chopped basil leaves, plus extra for serving
v 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
v Optional: 2 tablespoons toasted pine nuts

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