Add olive oil to a large oven-proof skillet over medium heat. Add tomatoes and cook, stirring occasionally, until tomatoes are browned in spots, about 3-4 minutes.
Add garlic, stir, and cook for an additional minute.
Add cannellini beans to tomato mixture and cook until tomatoes begin to break down, 10-12 minutes. Season with sea salt and pepper and stir in fresh basil.
Remove skillet from heat and top with fresh mozzarella slices and parmesan cheese.
Broil on high until cheese is melted and staring to bubble, about 2-4 minutes.
Remove from oven and garnish with additional fresh basil. Scoop mixture onto toasted bread and sprinkle with additional parmesan cheese, if desired. Drizzle with olive oil and enjoy!