Dice the Roma tomatoes into small pieces and place into a medium sized bowl. Crush the garlic cloves into the tomatoes, and add the chopped basil, olive oil, diced red onion and salt and mix together.
Add the pearl bocconcini to the bruschetta and mix through.
For best results, allow the mixture to marinate in the fridge for an hour or so for the flavours to mix together and the garlic to mellow.
Preheat your oven to 375℉
Slice your French stick into slices about ½" thick and place on a large baking sheet. Brush the tops of the bread slices with olive oil and then bake in the oven for 10 minutes or until the sliced begin to crisp and brown on the edges.
Scoop up a spoonful of the bruschetta mixture and top each bread slices finishing with a drizzle of the balsamic glaze and a sprinkle of freshly ground pepper.