Preheat oven to 400°F.

Spread tomatoes over a baking sheet lined with parchment paper.

Bake for 30 minutes or until wrinkled and starting to pop.

Remove from oven and allow to cool.

Place sliced bread in a single layer on baking sheet

Bake for 7-10 minutes until slightly crusty and browned.

While bread is browning, place feta cheese and Neufchatel cheese into the bowl of a food processor.

Process for 2 minutes or until fully incorporated.

Add kalamata olives and pulse several times until combined.

Remove kalamata spread to a bowl.

Spread kalamata spread onto a slice of the crusty baguette.

Spoon roasted tomatoes over the kalamata spread.

Sprinkle with capers.

Serve and enjoy!