Combine the tomatoes, olive oil, balsamic vinegar, garlic and basil. Salt and pepper to taste. Refrigerate for 15 minutes.
Preheat oven to 425°F. Line a baking sheet with foil and set aside.
Cut the french baguette into 1/2 inch slices. Lightly brush olive oil on the top. Bake until lightly toasted (about 3-5 minutes).
Top bread with bruschetta right before serving. Enjoy!
Can drizzle balsamic glaze on top before serving. Make your own mini baguette by using my homemade french bread recipe. Just roll the loaves out longer in size so that the slices are smaller than regular french bread.