Halve fresh cherry tomatoes or drain canned tomatoes well. Toss tomatoes with a pinch of salt, pepper, and balsamic vinegar. Let sit while preparing the rest.

Preheat oven to 375°F (190°C). In a medium skillet, warm the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, avoiding browning.

Add tomatoes to the skillet with garlic. Stir in red pepper flakes and Italian seasoning. Cook for 3-5 minutes until tomatoes start to soften and release juices. Season with salt and pepper.

In a large bowl, beat softened cream cheese until smooth. Stir in 3/4 of the mozzarella and 1/2 of the Parmesan. Fold in basil and parsley, reserving some basil for garnish.

Add cooked tomatoes and any pan juices to cheese mixture and gently fold to combine. Transfer to a lightly oiled 1-quart baking dish. Sprinkle remaining mozzarella and Parmesan on top.

Bake for 15-20 minutes until bubbles form and the top is golden. For a browner top, broil for 1-2 minutes, watching closely.

Remove from the oven, let cool for 3-5 minutes, then sprinkle reserved fresh basil on top. Serve warm with toasted baguette slices, crackers, or sliced vegetables.