• Preheat the oven to 375° F.
• Slice the baguette on a diagonal into 1/2-inch-thick pieces and arrange them in a single layer on a baking sheet.
  1 baguette
• Lightly brush the tops with olive oil. This step adds flavor and helps them toast evenly.
• Bake for 8 to 10 minutes, flipping the slices halfway through, until they are lightly golden and crisp around the edges. The centers should still have a little give, not be rock hard.
• Remove from the oven and let cool slightly before topping.

Make the Whipped Feta:

• Add the feta and cream cheese to a food processor. Pulse until combined.
  6 ounces feta cheese, 2 ounces cream cheese
• Pour in 1/3 cup olive oil, lemon juice, salt, and pepper. Process until smooth and creamy. Scrape down the sides as needed.
  0.33 cup olive oil, 2 Tablespoons fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
• Transfer to a bowl and refrigerate until ready to use.

Prepare the Tomatoes:

• In medium-sized mixing bowl combine the shallots, garlic, and red wine vinegar. Stir to coat the tomatoes. Let sit for 5 minutes for the flavors to meld together.
  2 Tablespoons minced shallots, 2 teaspoons minced garlic, 2 Tablespoons red wine vinegar
• Whisk in the remaining 1/3 cup olive oil, salt, and pepper. Add the tomatoes and gently stir. Let sit for 10 minutes, then stir in the basil.
  0.33 cup olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 pounds cherry or heirloom tomatoes, 3 Tablespoons fresh basil

Assemble the Crostini:

• Spread a generous layer of whipped feta onto each toasted baguette slice.
• Using a slotted spoon, spoon the tomato mixture on top so excess liquid stays behind.
• Arrange on a serving platter, and top with extra basil. Serve immediately.