Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes. Once cool, gently rub one side of each crostini with the peeled garlic.
For the bruschetta:
In a medium bowl, add tomatoes. Sprinkle with salt and allow to sit for 10 minutes. Drain tomatoes, stir in basil and garlic. Drizzle with ¼ cup olive oil and season to taste with salt and freshly ground black pepper.
Refrigerate to allow flavors to meld. Serve crostini topped with tomato mixture, or serve a bowl of tomato mixture separately on a platter with crostini.
Baguette: This Bruschetta recipe starts with my toasted baguette recipe, just with extra garlic to complement the garlic in the tomato mixture. I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
Olive oil: Substitute 4 tablespoons melted butter for the olive oil on the garlic crostini if desired.
Tomatoes: Use 2 medium tomatoes, 4 small or plum tomatoes, or about 12 cherry tomatoes.
Fresh basil: To chiffonade, stack several basil leaves on a cutting board, then roll the stack of basil into a log. Working from one end of the log to the other, use a sharp knife to carefully slice ribbons of basil. Keep the tip of your knife in contact with the board and make a continuous cutting motion going forward.
Yield: This Bruschetta recipe makes about 10 appetizer portions.
Storage: Store leftover tomato mixture covered in the refrigerator for up to 4 days. Leftover toasted baguette slices can be stored in an air-tight container at room temperature for 2 to 3 days.
Make ahead: Prepare the tomato mixture up to 1 day in advance. Store covered in the refrigerator.