Preheat the oven to 425 degrees F.
In a small bowl, stir together the butter or olive oil and garlic until combined. Spread the mixture over each slice of bread and place on a baking sheet and bake for 10-12 minutes until golden brown and crispy.
Meanwhile, make the whipped feta spread by placing the feta and cream cheese in a food processor. Pulse until smooth and creamy, about 2 minutes. Add in ¼ cup of basil, chopped scallion, lemon zest & juice and salt and pulse just until combined.
When bread is golden brown, remove the toast from the oven and spread each slice with a tablespoon or more of the basil whipped feta spread. Top with a few slices of heirloom tomatoes, a few basil leaves and sprinkle with salt and pepper.
*The feta spread can be tightly wrapped, refrigerated and kept for up to a week.
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