• Combine feta and cream cheese in a food processor.
  4 oz feta cheese, 2 oz cream cheese
• 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.
  1 loaf French bread
• Brush each piece lightly with olive oil on both sides.
  2 Tbsp Olive oil
• 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.
  ¼ cup sun dried tomatoes, 2 Tbsp oil, 1 tsp lemon juice, 1 clove garlic
• 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.
  ¼ cup pistachios, 1 Tbsp chives

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.