This is my own version of bruschetta, which, though called a dip, is more of a "spoon onto bread" appetizer. I served it as an appetizer for Christmas 2011 and it was a huge hit! Traditional bruschetta, according to The Oxford Companion to Food, is "a Tuscan dish designed to show off the new season's oil at the time of the olive harvest. To make it, rusks [biscuit-like bread] or toast of household bread are rubbed with garlic and drenched with oil. Coarse salt is added to taste." —Dianaba
Slice the grape tomatoes lengthwise, finely chop the basil, and mince or crush the garlic. Don't be afraid to throw the basil and garlic into a food processor, just make sure they don't become a paste.
Throw all solid ingredients from 1) into a sauté pan or shallow pot. Add olive oil, salt and pepper and sauté on low-medium flame until well mixed and heated, but do not let the tomatoes fully cook; they should stay bright red and hold their shape.
Toast the french baguettes, whole, in the oven, or toaster oven (by halves), then slice into 1/2 inch - 1 inch thick pieces.