heirloom tomato crostini with whipped feta

Ingredients:

4 ounces feta cheese

2 tablespoons good olive oil

2 tablespoons cream cheese

1 tablespoon fresh lemon juice

salt and pepper

2 heirloom tomatoes

Crostini from one baguette

Directions:

Crumble feta into the bowl of a food processer. Pulse several times. Add the olive oil, cream cheese, and fresh lemon juice. Pulse to combine then run until smooth, about 30 seconds. Season with salt and freshly ground pepper. Place in a small bowl or container. The whipped feta can be made two days in advance, covered and refrigerated.

Dice the tomatoes. Place in a non-reactive bowl and season with salt and pepper. Cover and let sit for 30 minutes at room temperature or several hours in the refrigerator.

Slather each crostini with a spoonful of whipped feta. Top with a generous spoonful of diced heirloom tomatoes, taking care to drain the juice off first.

Serve immediately.

Makes approximately 24