Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and arrange the baguette slices in a single layer.
Brush one side of each baguette slice with olive oil, setting aside a little oil for later. Bake in the preheated oven for about 20 minutes or until slightly golden and crunchy. Ensure they’re not too soft upon removal; the low heat helps dry them for a crisp texture.
Remove from the oven and immediately rub the warm bread slices with garlic cloves for a subtle garlic infusion. Let the baguette slices cool before adding toppings.
In a medium bowl, beat the softened cream cheese, crumbled feta, dried herbs, and a pinch of salt and pepper until mostly smooth, leaving some texture from the feta. Adjust seasonings to taste.
Once the baguette slices are cooled, spread a generous amount of the cream cheese mixture on each slice. Top with chopped sun-dried tomatoes and a sprinkle of green onions or chives.
Drizzle remaining olive oil over the assembled bruschetta. Serve immediately for best flavor and crunch.