Cut the cherry tomatoes into fine cubes and marinate with the lemon juice, pepper, salt and balsamic vinegar. Set aside for about 1 day so that the flavours can blend in nicely.
Prepare the BBQ for an indirect session at low temperature (75°C) and smoke the tomato for about 1 hour. Set aside and increase the heat of your BBQ. For this session I've used the Traeger Ironwood pellet grill. When using a different kind of BBQ work on an indirect heat source on low temperature and toss in a wood chunk between the coals.
Cut the baguette into slices from about 1 cm and brush with the oil. Grill at a high temperature until the baguette is crispy.
Rub the grilled bread with a piece of garlic. Chop the basil and stir into the tomato mixture. Place on the buns together with some tufts of mozzarella cheese and prosciutto slices.