Pre-heat your oven with the bake/broil option to its highest setting

Cut 3 large tomatoes in half, using a spoon deseed the tomato halfs, then finely dice the tomatoes and add them to a bowl

Finely dice 10 fresh basil leaves and add them to the bowl with the diced tomatoes, season with ½ teaspoon of dried oregano, sea salt and freshly cracked black pepper, next add ½ teaspoon of balsamic glaze and 2 tablespoons of extra virgin Spanish olive oil, mix everything together until it´s well mixed, cover the bowl with seran wrap and add it to the fridge

Cut a baguette into diagonal slices that are about ½ inch thick, place the slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes

Peel 2 cloves of garlic and cut them half, also thinly slice 1 ball of fresh mozzarella

To assemble each bruschetta, rub the halfs of garlic on each piece of toast, then add a slice of fresh mozzarella on top, and top it off with the tomato mixture

Transfer the bruschettas to a plate and garnish with some fresh basil leaves