Chop tomatoes, thinly slice the basil, and finely mince the garlic. Add to a large bowl.

To the bowl, add in olive oil, balsamic vinegar, salt and black pepper. Stir to combine.

Cover the tomato mixture and refrigerate for about 30 minutes while you prepare the bruschetta toasts.

Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper or spray with non-stick spray.

Prepare the bread: trim off and discard the ends of the French bread loaf, then slice the bread into ½ inch thick slices. Eyeball it. Arrange the bread on the baking sheet.

In a small bowl combine 4 tablespoons olive oil with 1 teaspoon Italian seasoning.

Brush the top side of each slice of bread with the olive oil mixture.

Bake for 4-5 minutes. Remove the bread from the oven and rub a peeled garlic clove over each slice of bread.

Flip the bread so the olive oil side is down, then top each piece of bread with mozzarella cheese.

Bake for 4-5 minutes longer, or until the cheese is melted and the bread is well toasted.

Top each piece of toasted bread with the tomato mixture.

Optional - drizzle each with balsamic glaze.

Serve and enjoy!