Brush each piece of phyllo dough with melted butter. Stack about 10 pieces on top of each other and lay flat on a baking sheet to form a crust.

Preheat the oven to 425. Mix the cream cheese, mayo, scallions, basil, cheddar cheese, garlic powder, salt and pepper. Coat a thin layer of filling over the phyllo dough, leaving 1/2 an inch border as a crust.

Cut the heirloom tomatoes in half, salt them, and lay out on paper towels to drain. Pat the tomatoes dry of excess juices, then arrange in a pretty pattern on top of the cream cheese mixture.

Top with some extra salt and pepper and bake for about 25 minutes or until golden brown and crispy. Enjoy!