I have a nice little fresh herb garden and use the grape tomatoes and basil from there.
I chop the tomatoes pretty small and mince the basil. Then I toss in some un-filtered EVOO (very peppery), garlic (sometimes fresh minced, sometimes powdered), black and white pepper. I usually don't put in any vinegar, but occassionally.
I typically let the tomato topping mixture sit for at least a half hour for the flavors to mingle. But sometimes I like it if they don't do so first. It seems more fresh that way.
The bread I do differently depending on my mood. Sometimes I just slice up a baggette and use it fresh. Othertimes, I'll warm it in the oven for a bit.
My favorite way is to slice it diagonally (for ease of chewing and looks) about half an inch thick. Then dip both sides in the EVOO and bake until golden.
I usually only cook for myself or a date, so I don't usually prep any meals too far ahead. I usually assemble and eat ASAP!
I ALWAYS forget to buy the fresh mozarella for the bruscetta. I don't know why. I'd really like to try it that way too.