What we had for dinner: feta and cream cheese toasts topped with tomato salad and basil

This makes enough for 10 appetizers or a bit more

For cheese base
- in food processor blend 3 ounces broken apart feta (I buy it broken already) and 1 ounce cream cheese   
-add 2 Tablespoons plus 2 teaspoons of olive oil, 1 Tablespoon Lemon juice, 1/4 teaspoon kosher salt, 1/8 teaspoon pepper 
- blend until smooth and put aside

For toast: (we have an italian deli that sells italian bread already toasted) or
-set oven 400 degrees
- slice on a diagonal french bread 1/4" to 1/2" thick depending on preference (I like thicker so I use 1/2") cut 10 to 15 slices
- cut one clove garlic in half and rub gently on bread
-place the bread on a cookie sheet and place in oven
- after a minute or two turn the bread over and cook until lightly browned at edges or crispy to your preference (set aside)

or slice bread at an angle: paint with a bit of olive oil or garlic oil

For tomato topping:
- put in a medium bowl: 1 Tablespoon finely diced shallot, 1 finely minced garlic (remove the inner germ inside the garlic to mellow the taste), and 1 Tablespoon red wine vinegar and mix
- beat in 2 Tablespoons and 2 teaspoons olive oil and 1/2 a teaspoon kosher salt and 1/4 tsp. pepper into the shallot garlic vinegar mix.
-add chopped room temperature cherry tomatoes and let sit for  about 20 minutes.
-mix in 1-1/2 Tablespoons chiffonade basil 
(taste)

Assembly: 
-spread a nice amount of cheese mixture on toast
-with slotted spoon take some tomato mixture and place it on top of feta cheese mix.
- if you like a little more salt - I use a small pinch of good sel de mere (a fine flaky sea salt)
-serve immediately