Wash and pat dry your cherry tomatoes. Slice them in halves or quarters depending on their size, then transfer them to a mixing bowl.

Dice the fresh mozzarella into small, bite-sized cubes (or use mozzarella pearls if you prefer). Add to the bowl with the tomatoes.

Mince the garlic finely and toss it in with the tomato and cheese mixture.

Chop the basil into thin ribbons (you can stack the leaves, roll them up, and slice—this is called a chiffonade).

Drizzle the mixture with 1 tablespoon of olive oil and season with salt and freshly cracked black pepper to taste. Gently mix until combined.

Pro Tip: Let the mixture sit for 10–15 minutes while you prep the bread—this helps the flavors meld together beautifully.

Preheat your oven to 400°F (200°C).

Slice your baguette into ½-inch thick rounds and arrange them in a single layer on a baking sheet.

Lightly brush each slice with olive oil on one side.

Pro Tip: If your bread is extra soft, toast it on both sides for an even crispier bite that holds the topping better.

Bake for 7–9 minutes or until the edges are golden and the tops feel crisp.

As soon as the bread comes out of the oven, take a peeled garlic clove and gently rub it on the surface of each toast while they’re still warm.

Pro Tip: The warmth helps release the garlic's natural oils—this adds a subtle but delicious layer of flavor.

Using a spoon, gently top each slice of toasted bread with a generous amount of the tomato-mozzarella mixture. Try to balance the tomato, cheese, and basil on each piece.

Optionally, drizzle each bruschetta with a little balsamic glaze and garnish with extra basil if desired.

Serve immediately while the bread is still slightly warm and crisp.

Arrange on a platter for sharing, or plate individually as an appetizer.

Pro Tip: If you're prepping ahead for guests, keep the topping separate and assemble just before serving to prevent soggy bread.