Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or 9-inch pie plate.

In a medium mixing bowl, combine the goat cheese, softened cream cheese, mozzarella, minced garlic, and dried oregano. Use a hand mixer or spatula to blend until smooth and well incorporated.

Spread the cheese mixture evenly into the bottom of the prepared baking dish. Smooth the top with a spatula.

Bake the cheese base for 15-20 minutes, or until the edges are golden brown and the cheese is bubbly and hot.

While the cheese is baking, prepare the bruschetta topping. In a separate bowl, toss together the diced tomatoes, fresh basil, olive oil, salt, and pepper. Let the mixture sit to allow the flavors to marry.

Once the cheese is out of the oven, spoon the tomato bruschetta mixture over the center of the warm dip, leaving a small border of cheese visible.

Drizzle the top with additional balsamic glaze and serve immediately with toasted baguette slices or crostini.