I am not an expert on Italian cousine. On the other hand I've seen a few variations and I also experimented with some versions. This is the one I like to make the most, since it is easy, it doesn't go all over the place and it is tasty.
For a long time I thought, that bruschetta is to be made with raw tomatoes, until I once had the oportunity to taste a version with some cooked tomatoes. Since then I was experimenting with different variations. I hope you'll like it.
Toast the breads on both sides (we're not englishmen in New York, right? :D ). I like to do it in a dry pan or an electric toaster. You can do it on a pan in oil, but for me that way it was too heavy, since the bread soaked up part of the oil.
Until the bread is tasting, you can prepare the tomatoes. I like to remove the juice in the middle from the tomatoes. The reason is, that if you use the whole tomato, then it takes too long to cook away the excess water, and the tomato will start to break down. So ideally remove the juice. How I do it is that I cut the tomato to 1/6 pieces and just carve out the mid section. Then it is easy to cut it up into small chunks. If you want, you can add onions to the mix as well. Chop them as small as you can. You don't want them to overpower the taste of the tomatoes. Put some olive oil into a pan and start stirring the onion (if you added) and after it is a bit glassy, add the chopped tomatoes. The tomatoes should be cca pea-size cut. Add some salt, pepper and oregano. You don't have to cook the tomatoes long, just a bit to break them down and lose their wild taste. Taste the topping and if you are missing some taste, like acidic or sweet, then add a bit of balsamico or sugar.
When the topping is ready and the breads are toasted, you can start assembling your bruschetta. I like to start with the garlic and wipe them on the toast. The harsh surface of the toast works as a grinder and eats up your garlic nicely. I really like garlic, so this is fine for me. Maybe try different amounts for yourself. What I like to do is to create a bit of a "wet" surface on the bread just by using the garlic. Then I add a layer of pesto. This prooved for me to be the easiest and most tasty way of adding basel to the bruschetta. You can leave pesto out and use fresh basel. Up to you, but I would stick to this version. On top of the pesto I put the prepared tomato. Then I cut the mozzarella and lay it on top of that. If you are feeling fancy, you can use some balsamico sauce to top it all up. But it's not necessary in my opinion.
Enjoy your bruschetta. I know it should be an apetizer, but occasionally I am eatin this as a main dish. It fills me up and it is simple to do. So why not?