In a large bowl, combine halved cherry tomatoes and minced fresh basil. Drizzle with olive oil and balsamic vinegar, then add minced garlic, lemon zest, kosher salt, and black pepper. Stir gently and let marinate for 15-20 minutes.

Preheat your oven to 400°F (200°C). Slice the gluten-free baguette and arrange on a baking sheet. Brush both sides with olive oil and toast in the oven for 10-15 minutes until golden brown.

Once the baguette is ready, gently fold the halved ciliegine into the marinated tomato mixture for a creamy topping.

Heap the tomato-mozzarella mixture onto the toasted baguette slices and serve immediately for the best flavor.