Place a small skillet over medium heat with a drizzle of EVOO. Once the skillet is hot, add the chopped bacon and cook, stirring frequently, for 3-4 minutes, until the bacon is crispy. Drain off any excess fat. Add the leeks to the pan, season with a pinch of salt and black pepper to taste, and cook until the leeks are tender, 2-3 minutes.
Cool the bacon and leeks in a bowl for 1 minute, combine with the cream cheese, then fold in the tomatoes.