Place garlic and tomato halves cut side up on a parchment lined baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven for three hours.
Meanwhile, add feta to a food processor. Pulse until feta is in tiny chunks. Add cream cheese and pulse until smooth, about 1-2 minutes.
Pour balsamic vinegar into a small pan. Let it reduce over very low heat for about 15-20 minutes, until liquid is reduced by about half. Transfer to a dish to cool and thicken.
To assemble, spread whipped feta over a slice of baguette. Top with tomatoes and garlic, balsamic reduction, and basil.
Note: must be served with good red wine.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/07/04/whipped-feta-and-roasted-tomato-crostini/