Cut the tomatoes in half.
In a medium size bowl mix together the tomatoes, garlic, basil leaves, both balsamic vinegars, and black pepper.
Salt this tomato mixture to taste with a pinch or two of salt.
Cover the mixture and place in the refrigerator.
Let the tomato mixture sit for about 30 minutes to an hour to allow all the flavors to blend together.
While the tomato mixture sits, slice the French baguette bread loaf into equal slices.
This should give you about 26 slices of bread.
Place the sliced bread loaf pieces into a Ziploc bag or container and set aside until you are ready to finalize your bruschetta.
When ready to complete the bruschetta bread for serving, turn the oven on to broil.
Slice the mozzarella into equal slices. This should give you 16 slices of mozzarella. (When using the whole bread loaf- I usually cut these 16 slices of mozzarella into halves so that I have enough mozzarella for the whole bread loaf.)
Brush each side of the sliced bread pieces with olive oil.
Place the bread loaf slices on a baking pan or cooking sheet, and place in oven.
Cook the sliced bread pieces on each side for about 1 to 1 & ½ minutes or until both sides of the bread pieces are golden brown.
Top each of the browned bread pieces with a one slice of the mozzarella.
Place these mozzarella covered bread slices back into the oven, and cook (using the broil temperature) the bread slices for about 2 to 3 minutes or until the cheese melts.
Garnish these cheese bread slices with the tomato mixture and serve immediately.