Preheat your oven to 400°F.

Dice the tomatoes and place them in a colander set over a bowl. Sprinkle with ½ teaspoon salt, gently toss, and let them drain for about 10 minutes to remove excess moisture.

While the tomatoes drain, slice the baguette into ½-inch thick slices. Arrange them on a baking sheet and brush both sides lightly with about 2 tablespoons of olive oil.

Toast the bread slices in the preheated oven for 5–7 minutes, flipping halfway through, until they are golden and crisp. Remove from the oven and let them cool slightly.

In a medium bowl, combine the drained tomatoes, chopped onion, chopped basil, and minced garlic. Drizzle with 2 to 3 tablespoons of olive oil and gently toss to combine. Taste and adjust seasoning with additional salt if needed.

Spoon the tomato mixture onto each toasted bread slice.

Drizzle a small amount of thick balsamic vinegar or balsamic glaze over the top of each bruschetta.

If desired, sprinkle with a pinch of Maldon flaky sea salt for added flavor and texture.

Serve immediately and enjoy!