In a medium bowl, combine the diced Roma tomatoes, minced garlic, and 2 tablespoons of olive oil. Add a pinch of coarse sea salt and mix well. Allow to sit for about 15 minutes.

While the tomatoes are macerating, stack the fresh basil leaves, roll them tightly, and slice into thin ribbons. Fold into the macerated tomato mixture.

Preheat your oven to 400°F (200°C) and slice the artisan baguette into 1/2-inch thick pieces. Brush each side with olive oil and arrange on a baking sheet. Toast for 3-5 minutes per side.

Once the baguette slices are toasted, remove from the oven and let cool slightly. Top each toast with the tomato mixture and drizzle balsamic glaze over it. Season with cracked black pepper and additional sea salt.

Serve immediately while the bread is still warm and crispy.