Begin by coring and dicing the Roma tomatoes into small cubes.

Place the diced tomatoes in a medium bowl and add chopped basil leaves and minced garlic.

Drizzle in the extra virgin olive oil and balsamic vinegar, then sprinkle with salt.

Toss the ingredients gently to combine and set aside to marinate for about 10 minutes.

In the bowl of a food processor, combine crumbled feta cheese, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil.

Puree the ingredients for 3 to 4 minutes until the mixture is smooth and creamy.

Taste the cheese mixture and adjust seasoning with salt if necessary.

Transfer the smooth cheese mixture into a shallow serving dish.

Spoon the marinated bruschetta mixture on top of the cheese mixture.

Garnish the dip with chopped basil, red pepper flakes, and grated Parmesan cheese.