Turn your oven broiler to high. Line a baking sheet with foil and place the sliced baguette pieces on. Spritz the baguette slices with olive oil cooking spray (or brush with olive oil), then sprinkle with garlic powder.
Toast bread for a minute or two, until nice and golden. Remove from oven, flip bread over and repeat the steps above.
Meanwhile add the 3 tbsp of olive oil to a small skillet over medium heat. Once warm, add in the garlic and stir briefly before removing from heat. Don't burn the garlic! Place the garlic infused oil in a large bowl to let cool.
Once the oil is cooled, add in the diced tomatoes, onion, basil, balsamic vinegar, salt and pepper. Gently stir to combine. Serve on top of the toasted baguette slices.
*if using Roma tomatoes in place of the beef steak tomatoes, you'll need about 7 to 8 tomatoes, or approximately 4 cups of diced tomatoes. *To reduce the amount of liquid in the bruschetta, strain the tomatoes in a fine strainer before adding to the mix OR remove the seeds from the tomatoes before adding.