whipped feta crostini with sundried tomatoes, basil and pine nuts

Some things sound just weird enough to be awesome. Enter whipped feta.

I saw Ina make this on one of those jealousy-inducing episodes of her and Jeffrey on vacation in Napa. I almost fell out of my chair at how good it looked, and knew I had to give it a try. And holy cow. It's insane. If you haven't tried it, NOW is the time. Seriously, are you on your way to the store yet?

Whipped Feta Crostini with Sundried Tomatoes and Basil (feta recipe from Ina Garten)
8-10 appetizer servings

you'll need:
6 ounces feta, crumbled (Don't buy the pre-crumbled!!! The flavor is non-existent. This dish is ALL about the feta, so the pre-crumbled just will not do. I am adamant about this.)
2 ounces cream cheese, softened
1/3 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
about 20 small slices of bread, toasted (a baguette would work great; I used a dark, grainy bread from my bakery)
3/4 to 1 cup sundried tomatoes (the ones that come in oil), roughly chopped
3 tablespoons basil leaves, torn or roughly chopped

2 tablespoons toasted pine nuts

Place the feta and cream cheese in the bowl of a blender or food processor. Blend until the cheeses are mixed. Add olive oil, lemon juice, salt and pepper and blend until smooth.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. Place sundried tomatoes on top, then sprinkle with basil and pine nuts.

That's it! Quick, easy, ridiculously delicious. 

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