Turn your oven on to the broil setting. Place the baguette slices on a large baking sheet. If preferred you could brush the slices with a bit of olive oil on both sides and season with a bit of salt and pepper. Place under the broiler and toast on both sides for about 1 to 2 minutes per side. Set aside.
In a medium size bowl toss together the tomatoes, garlic onion, basil, cheese, salt, pepper and olive oil. Taste for seasoning and adjust with salt and pepper if needed.
Spoon bruschetta on the toasted bread slices and drizzle with balsamic reduction if preferred.
I used heirloom tomatoes, but you could use any tomatoes you like. Usually Roma tomatoes are used.
Balsamic reduction is a glaze made from balsamic vinegar. You can usually buy balsamic reduction, found together with all the vinegars and oils. To make your own balsamic reduction add about 1/2 cup of balsamic vinegar to a small saucepan and place over medium high heat. Bring to a boil, then reduce heat to a simmer and let it simmer for about 10 minutes or until the vinegar reduces down. Make sure to stir occasionally. It is done when it coats the back of a spoon. Let it cool before using.
Leftovers: Store leftover bruschetta (not on bread) in an airtight container in the refrigerator for up to 3 days. Do not leave bruschetta out for more than 2 hours.
Nutrition: Nutritional information includes balsamic reduction and baguette. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.