Preheat your oven to 375°F (if baking) or preheat an electric grill to medium to medium-high heat.

In a mixing bowl, combine diced tomatoes, minced garlic, 1 tablespoon of olive oil, and chopped basil. Season with salt. Mix well and let it sit to marinate for 10–15 minutes, while you prepare the baguette.

With the additional 1–2 teaspoons of reserved olive oil, lightly brush the sliced bread on both sides, dividing the oil equally between the slices. Make sure the bread is lightly coated to avoid it becoming too greasy.

Place the baguette on a hot skillet, grill, or arrange the slices on a baking sheet. Grill on each side for around 2–3 minutes if using a hot skillet or preheated electric grill. Check the bread a minute early to prevent burning. If using the preheated oven, bake for 5–7 minutes, or until the edges are golden brown and crispy.

Once the baguette slices are toasted, remove them from the oven, grill, or skillet.

Top each slice with a generous spoonful of the tomato mixture.

Arrange the bruschetta on a serving platter. They’re best enjoyed fresh, so serve immediately. Top with additional fresh basil or optional balsamic glaze for an extra burst of flavor.

In a small saucepan, mix the balsamic vinegar with the brown sugar or honey. The sugar or honey is optional and can be adjusted based on how sweet you want your glaze to be.

Bring the mixture to a gentle boil over medium heat, then reduce the heat to maintain a steady simmer.

Allow the vinegar to simmer for about 15–20 minutes, or until it has reduced by about half and has a syrupy consistency. Keep an eye on it to make sure it doesn’t burn.

Remove the saucepan from the heat and let the glaze cool. It thickens as it cools.

Once cooled, transfer the glaze to an airtight container. It can be stored in the refrigerator for up to two weeks.