In a bowl, mix together the drained tomatoes, diced mozzarella, red wine vinaigrette dressing, garlic, salt and pepper.
Place the baguette slices on a rimmed baking sheet and broil in the oven for a couple of minutes on each side until lightly toasted. Drizzle the toasted baguette slices with the extra virgin olive oil.
Top the baguette slices with the bruschetta and serve.