Thursday, July 3, 2014

Serves 6 to 8
6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2⁄3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (½-inch-thick) diagonal baguette slices, toasted (see note)
2 tablespoons toasted pine nuts

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