Halve the tomatoes: Cut the cherry tomatoes in half and pat them dry with a paper towel. Removing the extra moisture now keeps the dip from turning watery later.
Drain the mozzarella: Drain the mozzarella pearls and pat them dry too. Cut any larger pieces in half so every scoop gets a bit of cheese.
Mince the garlic: Finely mince the garlic clove so it distributes evenly through the mixture instead of clumping in one bite.
Combine tomatoes and oil: In a mixing bowl, toss the tomatoes and mozzarella with the olive oil and minced garlic until everything looks glossy.
Season the mixture: Sprinkle in the salt and black pepper, then stir gently to coat. Taste a tomato and adjust the salt if needed.
Transfer to a dish: Spread the tomato and mozzarella mixture into a shallow serving dish or shallow bowl so it's easy to reach with bread or crackers.
Drizzle with balsamic glaze: Drizzle the balsamic glaze over the top in a zigzag pattern, letting it pool slightly in the gaps between the tomatoes.
Add fresh basil: Scatter the sliced basil over the dip right before serving, since basil browns quickly once it's cut.
Chill briefly: Let the dip rest in the refrigerator for about 10 minutes so the flavors meld together.
Toast the bread: While the dip chills, slice and toast the baguette until the edges turn golden, about 5 minutes under the broiler.
Serve: Set the dip out with the toasted bread, pita chips, or crackers alongside for scooping.
