Preheat oven to 350°
Slice the loaf of bread.
Brush both sides of the bread with a little olive oil.
Bake the bread for 5 minutes, flip it and bake for another 5 minutes. If it's not crispy enough, cook it for an additional 4-5 minutes.
Let the bread cool at room temperature.
Cut the tomatoes, into quarters and then half each quarter.
Remove and discard the seeds and inside flesh of the tomatoes.
Dice the tomatoes small.
Chiffonade cut the basil.
Mix the diced tomatoes, basil, vinegar, olive oil, salt, and pepper together. Taste for seasoning and add more salt and pepper if needed.
To serve, place the fresh mozzarella cheese into a small dish, spoon the bruschetta mixture around the bowl. Pour any remaining liquid over the fresh cheese and garnish it with basil leaves. Serve the toasted bread on the side.