In a medium bowl, combine the diced heirloom cherry tomatoes, finely minced garlic, and julienned basil. Drizzle in a few tablespoons of extra virgin olive oil and balsamic vinegar, then season with salt and freshly ground black pepper. Toss the mixture gently until all the ingredients are evenly coated. Set this refreshing bruschetta topping aside while you prepare the crostini.

Preheat your oven to 400ºF (200ºC). Slice the French baguette into even pieces, about half an inch thick, and arrange them on a baking sheet. Brush each side with olive oil, then lightly rub with a garlic clove for extra flavor. Bake for 6-8 minutes, until they are golden and crisp.

In a food processor, combine crumbled feta cheese with a generous drizzle of olive oil, and blend until smooth and creamy. Transfer this whipped feta dip to a shallow serving bowl.

Spoon the prepared bruschetta mixture generously over the whipped feta dip. Drizzle a rich balsamic glaze over the top and scatter small basil leaves on top for garnish.

Once assembled, serve the Whipped Feta Bruschetta Dip right away alongside your crunchy crostini.