Add 1 tablespoon of oil to a large cast-iron skillet and bring heat to medium-high.
Add in the tomatoes, garlic, and ½ teaspoon salt. Stir frequently for 8 minutes or until the tomatoes have released their juices.
Slice the bread into 1-inch slices.
Remove the tomatoes and garlic from the pan with a slotted spoon so the juices remain in the pan.
Cut the basil into slivers.
Combine the tomatoes and half of the basil in a small bowl.
Add 1 tablespoon of oil to the pan with the tomato juices, and heat to medium-high.
Add 4 slices of bread to the pan and cook 4 minutes on each side or until browned. Add the remaining oil with the remaining bread slices when the first batch is done.
Spread cream cheese on the toasted bread.
Scoop a generous amount of the tomato mixture on top of the cream cheese.