Preheat oven to 400 degree Fahrenheit
Peel the outer, loose, skin off of the head of garlic. Cut approximately 1 centimeter off the top of the garlic head, or enough so that you see the top of each garlic clove. Place it in a large piece of aluminum foil, or parchment paper. Sprinkle the garlic with a bit of water. Enclose the garlic well in the aluminum foil or parchment paper (you don’t want steam to escape). Bake the garlic for between 45 to 60 minutes, until the garlic is soft to the touch.
When the garlic is ready, allow it to cool enough so that you can handle it. When it is roasted enough you will be able to hold the garlic head, cut side down, over a bowl and squeeze all of the garlic out.
To the garlic add 1 teaspoon of olive oil and mash well with a fork. Set aside.
In a medium sized bowl combine the diced tomato, red onion, fresh basil, dried basil, oregano, 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Mix well together and allow to sit so that the flavours meld for about 15 minutes at room temperature.
1 cup diced tomato, seeds removed, 3 tbsp finely chopped red onion, 1 tbsp chopped fresh basil, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1 tbsp olive oil, 1 teaspoon balsamic vinegar, 1/4 teaspoon salt, ground black pepper to taste
Slice your baguette into pieces approximately 1/2 inch thick. Broil until they are slightly crispy, turning after a minute or so.
Spread some of the garlic paste onto one side of each toasted baguette. Top with the tomato mixture.
Enjoy!