Preheat your broiler. Rinse your cocktail tomatoes and pat them dry. Cut the tomatoes in half and remove each core. Cut the tomatoes in half again and scrape out the seeds. Cut the tomato quarters into 1-inch pieces and add them to a medium bowl.
Add a teaspoon of olive oil and the seasonings to your tomato salad. Toss with a spoon to mix.
Prep your basil by rinsing the leaves and patting them dry. Stack a few leaves at a time, roll them up the long way, and slice them into ribbons. Set them aside.
Diagonally slice your baguette into ½-inch thick pieces. You will end up with about 24 slices. Place the bread slices on a baking sheet and broil them until the top is just getting browned. Flip over the bread and brown the other side. (Keep your oven light on and watch the bread as it broils, making sure it doesn't burn. You might just need a minute per side.)
Remove the bread from the oven and place two tablespoons of olive oil in a tiny bowl. Brush the bread slices with the oil.
Top the baguette slices with some tomato salad and garnish with basil ribbons. Place your bruschetta in a serving platter and drizzle balsamic glaze over the top. Serve at room temperature.