Slice the basil into ribbons; a practical method is to roll it tightly and snip with kitchen scissors.
Dice the Roma tomatoes into small chunks.
Cut the baguette into 1/2-inch slices and brush with olive oil.
Lay the baguette slices on a hot griddle or barbecue and cook for a couple of minutes per side until faint brown grill marks form on the bread.
In a bowl, mix the basil and tomatoes and toss with a small amount of olive oil.
Spoon the tomato-basil mixture over the baguette slices.
Finish by drizzling with balsamic glaze.
