Follow these detailed steps to assemble your crostini. The process is divided into preparing the vibrant topping and creating the perfectly crisp, garlic-infused toasts.

Part 1: Preparing the Fresh Tomato Topping

1. Prepare the Tomatoes: Begin by washing and drying your tomatoes thoroughly. Dice them into small, uniform pieces, about 1/4 to 1/2 inch in size. If you’re using cherry tomatoes, quartering them is perfect. The goal is to have bite-sized pieces that will sit neatly on the crostini. Transfer the diced tomatoes to a medium-sized mixing bowl.
2. Salt the Tomatoes (The Secret Step): Sprinkle the 1/2 teaspoon of sea salt over the diced tomatoes and give them a gentle toss. Let them sit for about 15-20 minutes. This crucial step, known as macerating, draws out excess water from the tomatoes, which concentrates their flavor and prevents your crostini from becoming soggy.
3. Drain the Tomatoes: After 15-20 minutes, you will see a pool of tomato water at the bottom of the bowl. Gently tilt the bowl and drain away this excess liquid. You can also use a fine-mesh sieve for this. Pat the tomatoes lightly with a paper towel if they still seem overly wet.
4. Prepare the Aromatics: While the tomatoes are macerating, prepare your other flavor components. Finely mince one clove of garlic. For the basil, stack the leaves, roll them tightly into a small cylinder, and thinly slice them crosswise. This technique, called a chiffonade, creates beautiful, fragrant ribbons.
5. Combine the Topping: Add the minced garlic, basil chiffonade, and 1 tablespoon of the extra virgin olive oil to the bowl with the drained tomatoes. Add the freshly ground black pepper. Gently stir everything together until well combined.
6. Let the Flavors Marry: Set the tomato mixture aside at room temperature for at least 15 minutes (or up to an hour) to allow the flavors to meld together. This is where the magic happens, as the garlic, basil, and olive oil infuse the tomatoes.

Part 2: Preparing the Garlic Crostini Base

1. Preheat Your Oven: Position a rack in the middle of your oven and preheat it to 375°F (190°C).
2. Slice the Baguette: Using a serrated bread knife, slice the baguette on a slight diagonal into 1/2-inch thick rounds. Cutting on a bias gives you a larger surface area for the delicious topping. You should get between 24 and 30 slices.
3. Toast the Bread: Arrange the baguette slices in a single layer on a large baking sheet. Using a pastry brush, lightly brush the tops of each slice with the remaining extra virgin olive oil.
4. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 8-12 minutes, or until the slices are light golden brown and crisp. Keep a close eye on them, as they can go from perfectly toasted to burnt quite quickly.
5. Infuse with Garlic: Remove the baking sheet from the oven. Take the remaining whole garlic clove that you cut in half and immediately rub the cut side over the warm surface of each toasted bread slice. The heat from the toast will melt the garlic slightly, releasing its essential oils and infusing the bread with an incredible, fragrant flavor without being overpowering.

Part 3: Assembling Your Masterpiece

1. Top the Crostini: Arrange the garlic-rubbed toasts on a serving platter. Just before serving, give the tomato mixture one final stir. Spoon a generous amount of the tomato and basil topping onto each piece of crostini.
2. Garnish and Serve: For a final touch of elegance and flavor, drizzle the balsamic glaze over the assembled crostini. You can do this in a zigzag pattern across the entire platter. Garnish with a few small, whole basil leaves if desired. Serve immediately and enjoy the rave reviews!