Dice the Roma Tomato (1 pint) and slice the Fresh Mozzarella Cheese Ball (8 ounce) into small pieces, about the size of a thick coin. Chiffonade the Fresh Basil Leaf (12). Mince the Garlic (3 clove).
Heat Olive Oil (1 tablespoon) in a small frying pan over medium heat. When hot, add the minced garlic and saute for 3-4 minutes stirring frequently, until the garlic is a light golden color.
Empty the garlic and oil into a medium mixing bowl.
Add the diced tomatoes, mozzarella, and basil to the mixing bowl. Add the Balsamic Vinegar (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) and mix thoroughly. Set the bowl aside while you prepare the bread.
Place an oven rack in the center of the oven and preheat the broiler on high. Slice the Baguette (1/2) and spread the slices on a cookie sheet in a single layer. Melt the Unsalted Butter (4 tablespoon) and brush lightly over each piece of bread.
Toast the bread under the broiler for 4-5 minutes or until the edges of the bread are golden-brown, but keep a close eye on it so it doesn’t burn. Remove the tray and place the bread on a serving plate.
Serve immediately. You’ll hardly be able to resist.