Place 2 (8-ounce) packages cream cheese in the bowl of a stand mixer (or medium bowl if using an electric hand mixer). Let sit at room temperature until softened, 1 to 1 1/2 hours.

Beat with the paddle attachment on medium speed until light, creamy, and spreadable, scraping down the sides of the bowl as needed, 2 to 3 minutes. Transfer to a serving plate with raised edges or 9-inch pie dish and spread into an even layer about 1/4-inch thick.

Use a slotted spoon to spoon 1 (about 15-ounce) container bruschetta topping (about 2 cups) evenly over the cream cheese, leaving as much liquid in the container behind as possible. Garnish with torn fresh basil leaves and drizzle with balsamic glaze if desired. Serve with sliced baguette or crostini.