1) Blend all of the ingredients (except the baguettes!) in a small glass or ceramic bowl, and let the mixture rest for at least 10 minutes at room temperature. Refrigerate until ready to use.
2) Right before you head out on your picnic (or just before you plan to serve), slice the baguettes about 3/4" thick, on the diagonal. Brush one side of each slice with olive oil.
3) Place slices oil-side-up on a baking sheet, and broil (carefully!) just until the slices are lightly browned. Remove them from the broiler and let them cool completely. Pack them in an airtight container.
4) When ready to serve, place a scant tablespoon of the tomato mixture on top of each slice of bread.
Yield: about 40 bruschetta.