In a small skillet, heat the oil over medium-high heat. Add in the garlic and stir, cooking for about one minute, until golden. Add the tomatoes and cook for 3-4 minutes, until warm, mashing lightly to burst open.
Place the cooked garlic and tomatoes in a medium-sized mixing bowl and add balsamic, basil, salt and pepper.
Cut the baguette into 1/4 inch thick diagonal slices. Paint each with a thin coating of olive oil and broil until golden brown on both sides; about 2-3 minutes on each side.
To serve, spoon tomato mixture generously over the slices of bread. Serve warm on a platter as a first course or appetizer.