Remove the tomato core by making a triangular cut under the stem, grasp the triangle cut and pull toward the other end of the tomato to remove the core. Gently scrape out any remaining seeds. Finely dice the tomatoes and place in a fine mesh strainer over a bowl, toss with a pinch of the salt and allow tomatoes to drain some excess moisture while you prep the bread. The salt will pull the moisture out.

Preheat a cast iron grill pan on medium high. Lightly brush one side of each baguette slice with olive oil. Grill, olive oil side down, until charred. Remove to a baking sheet.

Preheat oven to 400℉. Top each baguette piece with a slice of mozzarella. Place in the oven for about 5 minutes to soften the cheese.

While the cheese softens; stack basil leaves and roll up like a cigar, slice thin into ribbons (chiffonade). Drain any excess water from the bowl and add the tomatoes, garlic, balsamic vinegar, basil, a pinch of salt and pepper. Toss gently, taste and adjust seasoning if needed.

When cheese has softened; top each piece with about a tablespoon of the tomato mixture, drizzle with the balsamic glaze, serve immediately. Alternately, put the cheese topped baguette sliced on a serving platter, the tomato mixture in a small serving bowl, and put out with the balsamic glaze for guests to top their own baguette.