Mince the garlic finely and blend with the olive oil

Dice and drain the Roma tomatoes

Blend the tomatoes, basil to taste, and shredded mozzarella and set aside

Brush the garlic/olive oil on the bread slices

Toast the bread in the oven to just a crisp light brown

Spread the tomato mix onto the bread and then a little more mozzarella on top.

Toast the bruschetta just long enough to warm the tomatoes and soften the cheese.