Preheat the oven to 400 degrees F.

Separate out half of the fresh basil leaves and roughly chop them; leave the others whole for garnish.

Add the cherry tomatoes, sliced garlic, extra virgin olive oil, 1 pinch of sea salt, and chopped basil to a small mixing bowl. Optionally add balsamic vinegar if you want a more balsamic-forward flavor in the dip. Stir well to combine.

Spread the cream cheese into a thin layer in the bottom of a small baking dish. Top with an even layer of shredded mozzarella. Then add the tomato mixture on top, making sure the tomatoes are in a single layer. Make sure to scrape all the oil, garlic, and basil out of the bowl onto the dip so you don’t waste any flavor!

Place the dip on the top rack of the oven, positioned about 8-12 inches under the broiler. Bake for 20 minutes, then switch to the broiler (low setting, or 425 degrees F). Broil until the tomatoes are lightly charred, about 5 to 8 minutes.

Let the dip cool for at least 5 minutes before serving - it will be super hot straight from the oven. Finish with an optional drizzle of balsamic glaze, a pinch of sea salt, and fresh basil leaves before serving.

Place the baguette slices on a parchment-lined baking sheet. Drizzle with olive oil and season with a pinch of sea salt.

Bake at 400 degrees F for 10 minutes, or until crisp. Serve warm or let cool to room temperature.