Preheat the oven to 400°F.

While the oven is preheating chop the tomatoes. Since we are using Roma tomatoes, which have fewer juices, we don’t have to worry about deseeding them. However, if you want to minimize the juices even further feel free to remove the seeds. Dice the tomatoes into pieces no bigger than ¼ inch and add them to a medium bowl.

The oven is likely heated by now. Slice the baguette on the bias and lay them out on a cookie sheet lined with parchment paper. Put in the oven for 5 minutes. Then flip and bake for another 3-4 minutes.

Chop the olives and add them to the bowl. I like to chop them finely.

Chop the basil and add to the bowl.

Finally, add the salt, pepper and oil and stir everything together.

Peel a garlic clove and slice it in half lengthwise.

Once the bruschetta, which is actually the bread, is toasted rub each slice with the cut side of the garlic. Then spoon some tomato and olive topping onto each slice. Drizzle with balsamic glaze and serve.