In a large mixing bowl, blend the softened cream cheese, shredded mozzarella, and grated Parmesan. Stir in the minced garlic, chopped basil, and diced tomatoes until evenly mixed.

Use your hands or a spatula to gather the mixture into a ball shape.

Wrap the cheese ball tightly in plastic wrap and place it in the refrigerator for at least 60 minutes.

While your cheese ball chills, combine any remaining diced tomatoes, basil, a drizzle of olive oil, and seasoning if desired.

Unwrap the cheese ball and place it on a serving platter. Spoon the bruschetta topping generously over the top, and enjoy.