In a mixing bowl, combine diced fresh tomatoes with a splash of extra virgin olive oil, a drizzle of aged balsamic vinegar, and a generous pinch of sea salt and black pepper. Stir gently to combine and let sit for about 5 minutes.

Preheat your oven to 350°F (175°C). Slice the sourdough bread into ½-inch thick pieces and arrange them on a baking sheet. Bake for approximately 10 minutes until lightly golden and crispy.

Rub a peeled garlic clove over each slice of warm sourdough, infusing the flavor into the bread.

Crank up the oven to broil. Layer each slice of toasted sourdough with fresh mozzarella, followed by a sprinkle of Italian seasoning, sea salt, and black pepper. Broil for 2-3 minutes until the cheese is melted and bubbling.

Remove the cheesy toast from the oven and spoon the prepared tomato mixture onto each slice. Garnish with fresh basil chiffonade and an additional sprinkle of black pepper.