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Preheat oven to 375°F (190°C).
Spread the softened cream cheese in an even layer across the bottom of a small baking dish.
Top the cream cheese with the shredded mozzarella, then the Parmesan, in an even layer.
In a mixing bowl, combine the cherry tomatoes, grated garlic, olive oil, dried oregano, red pepper flakes (if using), chopped basil, and a pinch of salt. Toss to combine.
Spoon the tomato mixture evenly over the cheese layer.
Bake for 20–25 minutes, until the cheese is golden and bubbling at the edges and the tomatoes are soft and beginning to caramelize.
Remove from the oven. Drizzle immediately with balsamic glaze and scatter fresh basil leaves on top.
Serve warm with grilled crostini, pita chips, or crackers.