In a medium bowl, combine the mini pepperoni, olive oil, tomatoes, basil, garlic, salt, and pepper. Stir thoroughly. Set aside.
Cut bread into thin slices and place on a large baking tray. Lightly drizzle with olive oil and toast bread until broiler until browned.
Remove from oven and place 2 pieces of pepperoni on each slice. Then top with 1 tablespoon of bruschetta mixture on each slice. Drizzle with balsamic glaze and serve immediately.