Pesce y Pomodoro Bruschetta

2 baguettes, sliced 1/4-in. thick and toasted with olive oil
4 large garlic cloves, peeled
1 tsp. salt
6 cups finely chopped, seeded Roma tomatoes
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/4 cup extra virgin olive oil
1 tsp. sugar
1/2 tsp ground pepper
2 cups cream cheese with herbs
1 can (12 oz.) solid yellowfin tuna in olive oil, drained (Genova tonno)
Parsley leaves, for garnish