Stir fry garlic until golden brown. Take out fried garlic and keep aside
Heat the same oil, then saute onion, until it turns translucent. Keep it aside.
Cook masala oats in 1/2 - 3/4 cup of water stirring continuously until it thickens. (This will take only 3-4 minutes)
Then add milk and bring it to boil. Switch off the flame. Add onion+garlic mix, salt and pepper powder to taste.
Serve piping hot with bruschetta.
Blanch the tomatoes.
Make sure there is a top rack in place in your oven. Turn on the oven to 200 C to preheat.
While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Align the bread on a serving platter, olive oil side up. Serve with tomato topping on the top.