Preheat your oven to 450 degrees.

Slice half of the baguette on the diagonal into 12 half-inch thick pieces. Place bread slices on a baking sheet and toast them on the top rack of your oven at 450 degrees for about 5-6 minutes, until lightly toasted and golden brown around the edges.

When the slices are cool enough to handle, rub them with a clove of garlic that's been cut in half. Then drizzle with extra virgin olive oil.

Place the sliced tomatoes, diced mozzarella and basil chiffonade together in a small bowl. Drizzle with a little extra virgin olive oil, and season with salt and pepper to taste. Stir to combine.

Spoon the tomato mixture over the bruschetta or serve on the side as a dip.