Preheat your oven to 400°F (200°C).

Slice the French baguette into 1/2 inch thick rounds. Brush both sides with olive oil and minced garlic.

Arrange the bread slices on a baking sheet. Toast for 5 minutes, then flip and toast for another 3-4 minutes.

In a bowl, combine diced tomatoes, minced garlic, chopped basil, olive oil, and balsamic vinegar. Season with salt and pepper and let sit for 15 minutes.

Spoon about a tablespoon of the tomato mix onto each toast and top with diced fresh mozzarella.

Return the bruschetta to the oven and bake for 3-5 minutes until the mozzarella melts.

Let cool for 1-2 minutes before serving and garnish with extra basil if desired.