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In a medium mixing bowl, combine the finely diced Roma tomatoes, minced garlic, chopped fresh basil, 1 tablespoon of extra-virgin olive oil, a light drizzle of balsamic glaze, fine sea salt, and freshly cracked black pepper. Toss gently to combine and let rest at room temperature for 5 minutes so the natural tomato juices and aromatics marry together.
Preheat your oven or toaster oven to 375°F (190°C). Arrange the sliced baguette rounds across a baking sheet, brush lightly with olive oil if desired, and toast for 5 to 7 minutes until the edges are golden and delightfully crispy.
Place the softened Garlic & Fine Herbs Boursin cheese into a shallow serving bowl or rimmed platter. Using the back of a large spoon, smooth and swirl the cheese outward toward the edges, creating a rustic shallow well in the center.
Using a slotted spoon, lift the marinated tomato-basil bruschetta mixture and spoon it generously into the center well over the Boursin cheese, allowing some of the flavorful tomato juices to pool into the swirls.
Finish with a dramatic zigzag drizzle of thick, glossy balsamic glaze across the tomatoes and cheese. Scatter additional fresh basil ribbons over the top. Serve immediately accompanied by warm, crispy toasted baguette slices for scooping.