In a large nonstick pan, heat 2-3 tbsp EVOO over medium heat until shimmering. Add in the tomatoes and let them cook undisturbed for 2 minutes. (Use a splash guard for safety as the tomatoes will begin to pop in the oil.)

Add the garlic and season with kosher salt and black pepper. Toss around a bit. Cook for another 2 minutes, stirring occasionally.

While the tomatoes are cooking, slice the French baguette on the diagonal into ½-inch slices. Brush the bread on one side with a little extra virgin olive oil.

Heat up a cast-iron pan or griddle on high heat. Once the pan is heated, arrange the bread onto the pan, olive oil side down. If you cannot fit all the bread onto the cast-iron pan, warm the bread in batches.

Brush the top of the bread with extra virgin olive oil. Once the bottom side is golden brown with some darker edges, flip the bread. The bread will take about 2 minutes per side, depending on how hot your pan is.

Move the bread to a serving platter. Spoon blistered tomatoes onto each piece of bread. Finish with a drizzle of balsamic glaze over (optional) and a sprinkle of basil.