Combine feta and cream cheese in a food processor. Process on high speed for 2-3 minutes until the feta mixture reaches a whipped and creamy texture, pausing to scrape down the sides of the bowl as needed. Set aside.
Slice the french bread. Brush each piece lightly with olive oil on both sides. Toast under the broiler until the bread is golden brown. Flip the bread and toast the other side. Set aside.
Place sun dried tomatoes, oil from the jar of tomatoes, lemon juice, and garlic in a food processor. Process until the tomatoes and garlic are completely minced and mixed together, pausing to scrape down the sides of the bowl as needed. Set aside.
To assemble individual bruschetta: Spread 1 tablespoon of the feta mixture on a slice of toasted bread. Top with 1 teaspoon of the sun dried tomato mixture. Sprinkle with pistachios and chives. Serve immediately.
To assemble as a dip: Place feta mixture in the center of a serving plate. Spread mixture to ½ inch thick. Top with sun-dried tomato mixture and spread it out over the cheese. Sprinkle with pistachios and chives. Serve with lots of toasted bread.