Tomato Crostini with Whipped Feta Thanks to Marty Flint 6 oz. feta 2 oz. cream cheese, softened ⅓ cup olive oil 2 Tbsp. lemon juice (one lemon) ½ tsp. salt ¼ tsp. pepper 2 Tbsp. minced shallots 2 tsp. minced garlic 2 Tbsp. red wine vinegar ⅓ cup olive oil 1 tsp. salt ½ tsp. pepper 2 lbs. cherry tomatoes 3 Tbsp. julienned fresh basil leaves Pine nuts and additional basil for finishing For the croutes, heat the oven to 425o. Cut small rounds of bread ½-inch thick and bake for 6 - 8 minutes. Process the feta and cream cheese in a Cuisinart to mix. Add and blend in &8531 cup of olive oil, lemon juice, salt and pepper. In a bowl put the shallots, garlic, red wine vinegar, the other ⅓ cup of olive oil, salt and pepper. Halve the cherry tomatoes and add. Let it sit for 20 minutes. Then add the basil leaves. Spread the croutes with the feta mixture, top with tomatoes and then add a few pine nuts and a bit more basil. NOTE: Marty made these for a Sunday morning birthday bruch for Tacy one year at Greystone.

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