To make the candied walnutes heat a medium non-stick skillet over medium heat, add the walnuts, granulated sugar and butter.
Heat over medium heat for 5 minutes, stirring frequently (with a heat proof non-plastic spatula) so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated. Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. Once cool take a hand full of nuts and chopp them down to a smaller size so they will fit nicly on top of your watermellon.
To make the crustini, preheat oven to 400 and prepare a backing sheet with parchment papper. Slice the baguettes at an angle about 1/2 to 1/4 inch thick. brush olive oil onto both sides then place on the baking sheet. sprinkle the salt, pepper, and garlic, orageno on the top side. Once oven is ready place the cookie sheet in and toast the bread on oneside then the other till gloden brown. about 7 minutes. Remove from oven. and let cool slightly.
To make the feta spread, put the cream cheese and the fetta cheese into a food processor and blend until smooth. Set aside.
Stir together the watermellon, tomaotes, and cucumbers, set aside. Chop the basil.
Asymble everything starting with a crustinin, feta, then the topping, then garnish with basil and nuts. Serve!