Prepare the Ingredients:

1. Dice the Tomatoes: Rinse the tomatoes thoroughly and dice them into small, uniform pieces. Cherry tomatoes work well for their sweetness, but Roma tomatoes are also an excellent choice for a firmer texture.
2. Mince the Garlic: Peel and mince the garlic finely to ensure it distributes evenly throughout the dip.
3. Chop the Basil: Stack the basil leaves, roll them tightly, and slice thinly to create delicate ribbons of flavor.

Make the Dip:

4. Combine Ingredients: In a medium mixing bowl, combine the diced tomatoes, minced garlic, and chopped basil.
5. Add the Dressing: Drizzle the olive oil and balsamic vinegar over the mixture. Sprinkle with salt and black pepper.
6. Toss Gently: Mix everything gently to avoid mashing the tomatoes. Adjust seasoning to taste.

Serve:

7. Prepare the Bread: Slice the baguette into ½-inch rounds. Toast them lightly in a preheated oven at 375°F (190°C) for 5-7 minutes, or until golden and crisp.
8. Plate the Dip: Transfer the bruschetta mixture to a serving bowl and place it on a platter surrounded by the toasted baguette slices. Add crackers, chips, or vegetables as additional options.