Wash the tomatoes. If you aren't using Roma tomatoes, scoop out the seeds and pulp.

Using a sharp knife, finely dice tomatoes. Aim for between 1/4" and 1/2" inch. It will make the bruschetta easier to eat if the tomatoes are small pieces.

Toss the tomatoes with the salt and let sit in a colander over a bowl in the refrigerator for 2 hours. This will help the tomatoes release their liquid so that your bruschetta is not soggy.

While tomatoes are sitting in the fridge, heat up the olive oil in a small pan over low heat.

Add the minced garlic and slowly cook the garlic for about 5 minutes. Watch it closely and remove it from the heat if you notice the garlic starts to brown.

Set the garlic and oil aside to cool down.

When you are ready to prepare the bruschetta, place the bread slices in a single layer on a large baking sheet in a 350° oven or toaster oven. Toast until golden brown.

While the bread is toasting, remove the tomatoes from the refrigerator and place them in a bowl.

Roll the basil leaves into a cigar shape and then slice into ribbons, add the ribbons to the tomatoes.

Cube the mozzarella so it's about the same size as the tomatoes and add to the tomato mixture.

Spoon the garlic oil over the tomato mixture. You may not want to use all of it. I'd stop at about half of the oil and taste. Add in tablespoon increments until you like the taste.

Remove bread from toaster and top with the tomato mozzarella mixture. For the garlic lovers in your home, cut a piece of fresh garlic in half and rub the cut half over the toasted bread slices before you top it with the tomato mixture.

Add more basil ribbons, as desired.

If desired, give your bruschetta a drizzle of balsamic glaze before serving.

In a small pot over medium heat, bring balsamic vinegar to a boil. Reduce heat to a simmer and let simmer until reduced by half, about 5 minutes. Remove from the heat and let cool. The glaze will continue to thicken as it cools.