Preheat oven to 350 degrees. Slice baguette into 1/2 inch slices and place on large baking sheets. Bake for 8 minutes or until rounds are crispy. Set aside.
Prepare the whipped feta cheese spread by placing feta cheese, cream cheese, lemon juice, 1/3 cup olive oil, salt, and pepper in food processor and mix until completely combined. Set aside.
Prepare the tomatoes by cutting into quarters (if the tomatoes are really small, cut in halves) and place in large bowl. Add vinegar, shallots, garlic, and remaining 1/3 cup of olive oil to the bowl. Season with salt and pepper. Take 1/2 of the basil leaves and minced them finely. Add to the bowl and mix the contents together.
Spread about 1 1/2 teaspoons of the whipped feta onto each baguette round. Scoop tomatoes with a slotted spoon and place on top of each baguette. Thinly julienne the rest of the basil into very thin ribbons and sprinkle them over the tops of the prepared crostini. Serve immediately.