Preheat the oven: Preheat your oven to 375°F and lightly grease a small baking dish, about 8 inches across, so the dip doesn't stick.
Mix the cream cheese base: In a bowl, beat the softened cream cheese with minced garlic and salt until smooth and lump-free.
Spread the base layer: Spread the cream cheese mixture evenly across the bottom of the prepared baking dish, smoothing it to the edges.
Add cheese and tomatoes: Scatter the torn mozzarella and halved cherry tomatoes over the cream cheese layer, then sprinkle grated Parmesan on top.
Drizzle with olive oil: Drizzle the olive oil evenly over the top so the tomatoes soften and the cheese browns nicely in the oven.
Bake until bubbly: Bake for 18 to 20 minutes, until the mozzarella melts and the edges turn golden and bubbly.
Add fresh basil: Remove the dish from the oven and scatter the fresh torn basil over the hot dip right away so it wilts slightly but keeps its color.
Drizzle with balsamic glaze: Drizzle the balsamic glaze over the top in thin lines for a glossy, tangy finish.
Serve warm: Serve the dip immediately with crackers or sliced baguette for scooping while it's still hot and soft.
