Preheat oven to 400 degrees

Cut baguettes in 1/2 inch slices crosswise on a diagonal, this gives you more surface space for your toppings. Place in a single layer on baking sheet. Brush each piece on both sides with olive oil. Take garlic clove and gently rub clove across each piece of bread. Place in preheated oven for 5 minutes or until bread slices just begin to brown. Remove and allow to cool completely before topping.

note ~ crostini's can be made the day before, or even weeks ahead of time if you want to freeze them in a zip-loc bag pop them back in the oven for a few minutes to freshen them up.

Drain and rinse beans add to a glass bowl along with diced cherry tomatoes, red onion, basil, olive oil, balsamic vinegar, salt and pepper. Toss to combine. Allow bruschetta toppings to marinade at least 30 minutes before topping crostini's with it.

note ~ this topping can be made up to 24 hours before serving, remove from refrigerator at least an hour before serving to bring toppings to room temperature before serving.

Assembling Bruschetta: Place crostini's on a serving platter and spoon topping over top, making sure to get some of the juice from the toppings and drizzle it over so it soaks in to the toasts. If there doesn't seem to be enough juice in the bowl for drizzling you can also drizzle with straight up balsamic and oil and feel free to also give an extra crack of pepper over the top and sprinkle of basil if you have extra.