1. Preheat oven to 400°F (200°C).

2. Arrange sourdough slices on a baking sheet and brush both sides with olive oil.

3. Toast bread for 6–8 minutes, flipping halfway, until golden and crisp.

4. Toss halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.

5. Roast tomatoes on a separate tray for 10–12 minutes until blistered.

6. In a bowl, mix cream cheese, mozzarella, parmesan, minced garlic, salt, and pepper until smooth.

7. Spread cheese mixture evenly on each toasted sourdough slice.

8. Top each slice with roasted cherry tomatoes and any juices.

9. Bake at 375°F (190°C) for 8–10 minutes until cheese is bubbly.

10. Remove from oven, sprinkle with fresh basil, and drizzle with balsamic glaze if desired.