Toast the Bread: Preheat your grill or oven to medium-high heat. You can also use a stovetop grill pan.Brush both sides of the bread slices with olive oil. You can also rub one side with the cut garlic for extra flavor.Grill or toast the bread until it's crispy and/or has grill marks, about 1-2 minutes per side. You can do this in the oven as well. Once done, remove from heat.

Prepare the Tomatoes: Wash and dice the tomatoes. You can remove the seeds if you prefer.Place the diced tomatoes in a bowl and season them with a pinch of salt, black pepper, and a drizzle of olive oil. Toss to combine.

Assemble the Bruschetta: While the bread is still warm, rub the cut garlic cloves over one side of each slice for a subtle garlic flavor.

Spread the marscarpone cheese: Once the toast is cool enough (to avoid the cream cheese from melting) spread the mascarpone cheese over the toasted bruschetta and top each slice with the seasoned diced tomatoes.

Add Mozzarella and Basil: Distribute the fresh mozzarella slices evenly on top of the tomatoes. Sprinkle the fresh basil leaves over the mozzarella. The small baby leaves from the center of the basil bunches are perfect for this recipe.

Drizzle with Olive Oil: Drizzle extra-virgin olive oil over the assembled bruschetta. Use a good-quality olive oil for the best flavor.

Optional Balsamic Vinegar: For an extra layer of flavor, you can also drizzle a bit of balsamic vinegar over the bruschetta, but this is entirely optional.

Serve: Serve your bruschetta with mozzarella, tomato, basil, and olive oil immediately, while the bread is still warm and crisp.