Set your oven to broil. Place the sliced bread in one layer on a baking sheet and drizzle with olive oil. Broil for 4-5 minutes until golden and toasty. 

Cut your watermelon and chiffonade your basil, set both aside. 

In a food processor, pulse the feta until small crumbles, about 2 minutes. Then add in the yogurt and pulse for another 4 minutes until creamy. 

To assemble, spread 2 teaspoon whipped feta on a piece of toasted baguette, followed by 4-5 cubes of watermelon and a sprinkle of basil. Repeat until all watermelon and bread are used up.