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Preheat the oven to 375°.
While it’s preheating, toss in your baguette slices, drizzle with olive oil, salt, pepper and garlic! Toast for a few minutes until lightly toasted.
Cut the tomatoes to bite size pieces, throw in a strainer with some salt on them and let sit for about 30 minutes to drain out any excess moisture.
Chop the onion, mince the basil, garlic and shred both blocks of cheese.
Put the garlic, onion and basil in a bowl, season with salt and pepper.
In a mixer, add the cream cheese and alouette dip, season to your liking and mix until combined.
Get a skillet or shallow baking dish, layer the bottom with the cream cheese mixture, add a layer of the shredded cheese and onion/garlic mixture and layer until it’s out.
Bake on 375° for about 25-30 minutes until nice golden and bubbly.
Top with fresh basil and balsamic glaze.