Leave it to Ina to have to best bruschetta recipe. The lightly whipped cheese, which serves as a brilliant glue so that the tri-color tomatoes don’t go rolling around your cream-colored rug makes the snack as pretty as it is delicious.

Ina’s Bruschetta

• 6 oz. feta
• 2 oz. cream cheese (or nature cheese in Switzerland)
• 2/3 c. olive oil, divided
• 2 T. lemon juice
• Salt & pepper
• 1 pint of tri-color cherry tomatoes
• 2 T. shallots, minced
• 2 cloves of garlic, minced
• 2 T. red wine vinegar
• 3 T. julienned basil
• 2 T. toasted pinenuts
• Baguette, cut into 1/2″ diagonal slices, toasted

1. To make ahead- in a food processor combine feta, cream cheese, 1/3 cup of olive oil, lemon juice, and salt and pepper to taste. Set aside in the refrigerator until assembly time.
2. About an hour prior to serving, combine tomatoes, shallots, garlic, red wine vinegar, and 1/3 cup of olive oil. Allow to sit for up to an hour, stirring occasionally.
3. Just before serving, take baguette slices and toast in oven until just browned. Allow to cool.
4. Spread baguettes with around a tablespoon of the whipped cheese.
5. Top with tomato mixture, pressing gently into the cheese so it stays put.
6. Sprinkle with basil and pine nuts.
7. Drizzle with balsamic reduction if you have it already made or purchased.