Preheat the oven to 375F (190C). Slice the gluten-free baguettes into 1/2 inch diagonal slices or “on the bias” and place at least an inch or two apart on a baking sheet.
In a small bowl, mix together the olive oil, minced garlic, and oregano. Generously brush the mixture on the slices of bread in an even layer.
Bake the gluten-free bread at 375F (190F) for 10-12 minutes, until lightly the bread is lightly toasted and golden in color.
While the bread is baking, mix together the diced tomatoes, olive oil, minced garlic, balsamic vinegar, fresh basil, salt and pepper in a medium mixing bowl. Then stir in the fresh mozzarella cubes.
Spoon the tomato mozzarella mixture over the toasted bread in even amounts.
Drizzle with balsamic glaze and top with any additional fresh basil, and serve immediately.