While the oven preheats, combine the diced and drained tomatoes with the extra virgin olive oil, aged balsamic vinegar, salt, and fresh cracked black pepper in a bowl. Stir gently to combine, allowing the flavors to meld together. Set aside at room temperature—this gives the tomatoes time to release their juices and creates a flavorful base for the toast. I prefer to prepare this first so the flavors have time to develop while the bread toasts.

Preheat your oven to 350°F. Slice the sourdough bread into 12 slices (roughly ½-inch thick), then arrange them on a baking sheet in a single layer. Bake for about 10 minutes until the bread is lightly toasted and just beginning to firm up—this prevents the toast from becoming soggy when topped with the juicy tomato mixture. Remove from the oven and immediately rub one side of each warm slice with the peeled garlic clove to infuse subtle garlic flavor throughout.

Increase the oven temperature to broil on high. Place one slice of mozzarella (¼-inch thick) on each piece of toasted bread, then sprinkle evenly with Italian seasoning, sea salt, and freshly ground black pepper. Broil for 2-3 minutes, watching carefully, until the cheese melts and just begins to lightly brown at the edges. I watch the broiler closely since timing varies by oven—you want melted, creamy cheese, not browned mozzarella.

Remove the broiled toast from the oven and immediately top each slice with a generous spoonful of the tomato mixture from Step 1, distributing the tomatoes and their flavorful juices evenly. Finish with a light scatter of fresh basil chiffonade across the top and a final grind of black pepper for visual appeal and brightness.