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Preheat the oven to 350°F.
Place the ciabatta in the oven while it's preheating.
Slice the cherry tomatoes in half and place them in a bowl.
Drizzle the tomatoes with olive oil and balsamic vinegar, and season with salt, pepper, and Italian seasoning. Mix well and set aside to marinate.
Once the bread is toasted, rub it with a cut garlic clove to infuse the garlic flavor.
Spread pesto on one side of the toasted ciabatta, then add the fresh mozzarella, the marinated tomatoes and their juices, and top with fresh basil.
Bake the assembled ciabatta for 15-20 minutes.
Let the ciabatta cool for 5 minutes before serving, then drizzle with balsamic glaze.