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Halve or quarter the cherry tomatoes (depending on their size), and add to a small mixing bowl.
Stack the basil leaves on top of each other, roll them up like a cigar, then cut across, cutting the basil into fine ribbons. Use as is, or chop those ribbons into smaller pieces. Add to mixing bowl.
Add garlic, salt, black pepper, and 1 Tbsp of olive oil to the mixing bowl and stir well to combine. Set aside for 5-10 minutes.
Preheat broiler to high (my high is 550°F), but keep the oven rack in the center position (so the bread doesn't burn).
Slice the baguette, slicing at approximately a 45° angle. This creates more surface area and gives the bread an oval shape. Set aside.
Line a baking sheet with foil (for easier cleanup, if desired), and arrange the sliced bread pieces in a single layer.
Brush the bread slices with the remaining 2 Tbsp of olive oil, then broil for 2-3 minutes, or until bread is as golden brown as you'd like.
Set aside to cool a bit.
Once the bread has cooled a bit, spread about 1 Tbsp (more or less, to taste) of the basil pesto on top.
Top that with some of the tomato topping, and drizzle with balsamic glaze (if using).
Serve immediately, with additional balsamic glaze if desired.