Selena's Fab Feta recipe turned into a Bruschetta recipe

My lovely co-worker, Selena brought this wonderful concoction of Feta, fresh chopped basil and rich olive oil with toasted baguette slices on the side. I COULD NOT STOP EATING IT, it was sublime and heavenly. With the Holidays upon us I incorporated it into a bruschetta appetizer, with a slight variation on her original version.

Start with:
1 good quality baguette-cut into 1/2 slices
Lay baguette slices on cookie sheet and drizzle (gently) with extra virgin olive oil and lightly brown under broiler. Flip sides over and also brown (you do not need to add more oil here).

The Base:
2 cans white beans (I used northern)-drained and rinsed
2 cloves garlic
1/3 c. basil
2 T. fresh lemon juice
1/2 t. salt/pepper
1/4 c. extra virgin olive oil
Pulse everything, except the oil, in a food processor until beans start to form a paste. You will have to scrape sides at least once to get beans evenly (mushed). Now, with the processor running at full tilt, add the olive oil in a slow stream. When the bean mixture is smooth, your done. Taste it. Does it need a little more salt or pepper? Adjust, if needed, to your taste.
The Topping:
8 oz. crumbled feta cheese
1/3 c. chopped fresh basil
1/3 c. chopped fresh mint (this was the variation)
1 small tomato chopped
1 t. garlic powder
1/3 c. extra virgin olive oil (you might need a little more if feta is dry)
1 t. fresh ground pepper
Blend all ingredients in a medium bowl.
The Assembly:
Layer baguette slices first with the bean dip then sprinkle feta mixture on top.

Yum! Chopped, pitted kalamata olives might also work in this as well. Thank you Selena.