Brush bread with olive oil and grill 1-2 minutes per side over medium heat. To cook on the stovetop: heat oil in a skillet over medium high heat and cook bread 1-2 minutes per side.

In a bowl, combine mozzarella, tomatoes, basil, 1 tablespoon olive oil and balsamic glaze. Add salt and pepper to taste; toss to coat.

On toasted bread, layer arugula and caprese mixture; garnish with chiffonade of basil.