Preheat Your Oven: Start by setting your oven to 200°C (180°C fan). Find a small oven-safe baking dish, about 20cm in diameter.

Prepare the Tomato Topping: In a medium bowl, combine the quartered tomatoes, finely diced red onion, minced garlic, and chopped fresh basil.

Season the Topping: Drizzle the tomato mixture with the extra virgin olive oil and balsamic vinegar. Season with the sea salt and black pepper. If your tomatoes are a little tart, add a small pinch of sugar. Stir everything together gently. What works best for me is letting this mixture sit for 10-15 minutes while you prepare the cheese – this gives the flavours a chance to meld.

Create the Cheese Base: In your baking dish, crumble the block of feta cheese. Add the softened cream cheese in dollops around the feta. Use the back of a spoon to gently mix them together and spread them into an even layer across the bottom of the dish.

Assemble the Dip: Spoon the tomato mixture evenly over the top of the cheese base.

Bake Until Bubbly: Place the dish in the preheated oven and bake for 12-15 minutes. You're looking for the cheese to be soft and creamy and the tomatoes to be warmed through and just beginning to release their juices. The edges should be gently bubbling.

Garnish and Serve: Carefully remove the dish from the oven. Let it rest for a minute or two, as it will be very hot. Garnish with a few fresh basil leaves and a final, light drizzle of extra virgin olive oil before serving.