Preheat your oven to 350°F (175°C).
Wash and dice the roma tomatoes into small pieces.
In a mixing bowl, combine the diced tomatoes, extra-virgin olive oil, Italian seasoning, and garlic salt. Stir well.
Mix the soft, spreadable cheese in another bowl until creamy and smooth.
On a baking sheet, place the gluten-free crackers in a single layer. Spread the creamy cheese on each cracker, followed by a spoonful of the seasoned tomato mixture.
Bake in the preheated oven for about 10-12 minutes, until the edges are golden and the cheese is warm and melty.
Garnish with fresh basil leaves and serve warm.
