Prepare a two-zone grill and place tomatoes on the vine on the hot side of the grill. If you cannot find tomatoes on the vine, use pre-soaked skewers and thread individual tomatoes on skewers. Grill 2-3 minutes on each side, or until blistered. Remove from the grill and allow to cool slightly.

While tomatoes are cooking, combine olive oil, 1 teaspoon garlic and ½ teaspoon salt in a large bowl. When cool, toss tomatoes with garlic marinade and 1 tablespoon of parsley or basil. Allow to sit at least 10 minutes.

In a food processor, combine cream cheese, goat cheese, remaining parsley or basil, 1 teaspoon garlic, ½ teaspoon salt and ¼ teaspoon of pepper until homogenous.

Just before serving, brush baguette slices with olive oil and grill slices until charred on each side, about 2 minutes. Spread the cream cheese mixture on the charred bread and top with blistered

tomatoes. Serve with more olive oil and flaky salt on top, if desired.