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Prep tomatoes (cored and chopped), small mozzarella balls (quartered), garlic (minced), basil (chopped), and parsley (chopped), and drain liquid from cored and chopped tomatoes.
Preheat broiler on high.
Slice the French baguette into half inch to one inch slices, depending on preference, and place on a cookie sheet.
In a small pan on low heat, add olive oil and garlic, and cook for a few minutes until you smell the roasted garlic. Do not brown garlic.
Take the olive oil off the heat and let it cool. While cooling add 1 tbsp of Truffletopia White Truffle Sauce and mix.
Once oil is cool, in a medium bowl, add drained tomatoes, garlic and olive oil, mozzarella, basil, parsley, salt, and pepper. Stir gently.
Toast the French baguette slices in the broiler for a minute or two, until golden.
Spread a paper-thin layer of Truffletopia White Truffle Sauce over each baguette slice.
Spoon bruschetta over each baguette and enjoy!