Preheat your oven to 375°F (190°C).

Slice the French baguette diagonally into 1/2-inch thick pieces.

Place the baguette slices on a baking sheet and drizzle them with a bit of olive oil.

Toast them in the preheated oven for 5-7 minutes or until they turn golden brown.

Dice the ripe tomatoes and place them in a mixing bowl.

Finely chop the garlic cloves and add them to the tomatoes.

Tear the fresh basil leaves into small pieces and toss them into the bowl.

Drizzle extra virgin olive oil over the mixture.

Season with salt and pepper to taste.

Gently mix everything together until well combined.

Take the toasted baguette slices and arrange them on a serving platter.

Spoon the tomato mixture generously onto each slice.

If you want an extra kick, you can also add a touch of balsamic glaze.

In a small saucepan, combine balsamic vinegar and honey.

Bring the mixture to a simmer over medium heat.

Stir occasionally until the glaze thickens slightly (about 5-7 minutes).

Remove from heat and let it cool.

Drizzle a small amount of the balsamic glaze over each bruschetta.

Garnish with a few fresh basil leaves.