Preheat your oven to 375°F (190°C) if you like the dip warm.

In a medium bowl, beat the softened cream cheese until smooth. Stir in the shredded mozzarella, half the minced garlic, a drizzle of olive oil, and a pinch of salt and pepper. The mixture should be cohesive but still spreadable.

Spread the cheese mixture into a shallow oven-safe dish (an 8-inch skillet or small baking dish works well).

Bake for about 12–15 minutes until the edges bubble and the top starts to turn golden. If serving cold, skip the oven and chill the cheese base for 15–20 minutes to firm up slightly.

While the cheese base is baking (or chilling), prepare the bruschetta topping: toss the halved tomatoes, red onion, remaining garlic, basil, olive oil, balsamic vinegar, red pepper flakes, and a good pinch of salt and pepper in a bowl. Taste — you want bright acidity and a little salt to balance the tomatoes.

If your tomatoes are especially watery, let them drain in a fine sieve for 10 minutes, then toss again before using.

When the cheese base is ready, top it immediately with the tomato mixture. Drizzle a bit more olive oil and a touch of balsamic glaze if you like a glossy finish.

Serve warm with toasted baguette slices, or let it rest to room temperature.