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To get the most surface area, try to slice the bread diagonally, instead of straight down. You do not need to coat both sides with olive oil. The oil will help create a "barrier" between the topping the bread, and prevent it from getting too soggy. Depending on how big your baking sheet is, and how many slices you have, you may need to make several batches. The rack should be about 4 to 5 inches (10.16 to 12.7 centimeters) from the heat source. When the edges turn golden brown, take them out. You can also toast them under a broiler for 3 minutes, turning once. For richer bruschetta, melt some butter in a large skillet. Heat the bread slices in the skillet on both sides until they are golden brown. After this point, you can start preparing the traditional tomato-basil topping, or you can use a different, more unique one.
Preheat your oven to 450F (230C). Slice a baguette into inch (1.27 centimeters) thick slices. Use a pastry brush to coat one side of each slice with olive oil. Place the slices olive oil-side-down on a baking sheet. Bake the slices on the top rack in your oven for 5 to 6 minutes. Arrange the bruschetta oily-side-up on a platter.