Season the tomatoes with salt and pepper and set them aside while you make the bruschetta.
Coat the bottom of one or two rimmed baking sheets with olive oil and
set the bread slices on top in a single layer. Brush the tops with a
little more oil and set aside until you're ready to grill.
Light a charcoal fire and heat it until you can hold your hand
above the grate for no more than 2 seconds or heat a gas grill to medium
high. Grill the bread until one side has dark grill marks and then turn
them to toast the other side.
Rub the grilled bread generously with the garlic cloves and top each slice with a slice of mozzarella and a sprinkle of salt. Top with a layer of tomato. Drizzle with olive oil and a few drops of balsamic vinegar. Top with one or two basil leaves and serve.
Photo: Scott Phillips