INGREDIENTS
6 oz
feta, crumbled (I used tomato basil feta)
2 oz
low fat cream cheese, at room temperature
2/3 cup
good olive oil, divided
2 tbsp
freshly squeezed lemon juice
1 1/2
salt
2 tsp
minced garlic (I used minced garlic from a jar, but if you have cloves, this would be about 2 cloves)
2 tbsp
red wine vinegar
2 lb
cherry tomatoes, 1/2-inch-diced
1/2 cup
chopped fresh basil
shredded parmesan for garnish (optional)