in medium dish, line cheddar and mozzarella cheese slices on sides, alternating with cream cheese slices between each one.
Drain tomatoes, reserving oil. Chop 1/4 cup tomatoes; reserve remaining tomatoes for another use.
In the container of processor or blender, mix reserved oil from tomatoes, 1/4 cup chopped tomatoes, olive oil, vinegar, sugar, Italian seasoning, garlic salt, and crushed red pepper. Pulse until combined. Pour over cheese. Cover tightly, and refrigerate for four hours or up to overnight. Sprinkle with fresh parsley before serving. Serves 6 to 8.