Pour 1 cup of balsamic vinegar into a small saucepan, then turn the heat to medium.  Cover the sauce pan and bring the vinegar to a boil.

Reduce the heat to medium low and remove the lid.  Allow the vinegar to simmer uncovered until the it has has reduced in half, roughly 10-15 minutes.  Stir occasionally with a wooden spoon.

When the glaze is done, it should coat the back of the wooden spoon.  Remove from heat and pour into a bowl to cool.  As it cools, the glaze will thicken.  Any leftovers can be stored in an airtight jar.

Rinse the roma tomatoes, then split them in half lengthwise.  Scoop out the pulp and seeds with a spoon, then finely dice the remaining tomato flesh.

Mix the diced tomatoes with the minced garlic, salt, and pepper, then stir in one teaspoon of white balsamic vinegar.

Wash 8 or 9 large basil leaves, pat dry, stack, and cut into ribbons.  Gently mix the basil ribbons into the tomato salad.

Let the salad stand at room temperature while you toast the baguettes.

Make sure the oven rack is 6 inches from the broiler, then turn the oven broiler on high.

Diagonally slice a baguette with a serrated knife, then lay the slices on a large cookie sheet.  Brush both sides of the bread with olive oil.

Broil the baguettes on both sides until lightly browned.  Watch closely, because some slices will be done quicker.  Remove the baguette slices.  Turn off the broiler and preheat the oven to 400F.

While the bread is still warm, lightly rub both sides of each baguette with a peeled garlic clove.

Place one slice of fresh mozzarella on each baguette slice.  Bake the toast at 400 F for 4-6 minutes, until the mozzarella is soft and melted.  Remove from the oven and sprinkle with salt.

Place a few spoonfuls of the bruschetta on top of each slice of toasted baguette.

Drizzle each piece with homemade balsamic reduction sauce, then enjoy immediately.