Tomato Crostini with Whipped Feta (Bruschetta)

Recipe and image from Barefoot Contessa Foolproof by Ina Garten

Wow, this recipe is amazing!  This is definitely in my top 10 appetizers.  I have just slightly tweeked it to my preferences (omitting some oil and garlic and adding balsamic glaze).  I have been making it several times a week!

Serves 12-15
Cheese mixture:
6-8 ounces good feta, crumbled
4 ounces cream cheese, at room temperature
1/3 cup good olive oil
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
-Place the feta and cream cheese in bowl and mix with a spoon until the cheeses are blended. Add 1/3 cup olive oil, the lemon juice, ½- teaspoon salt, and ¼ teaspoon pepper and stir until smooth.

Tomato mixture:
2 teaspoons minced garlic (I prefer just one clove)
2 tablespoons good red wine vinegar
2 TBS balsamic glaze (or balsamic vinegar)
2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
-Combine the garlic, vinegars, tomatoes and basil.  Sprinkle with a little salt and pepper.

Assembly:
30 diagonal baguette slices, toasted
2 tablespoons toasted pine nuts
-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.