Arrange the tomato wedges in a single layer in a frypan over high heat and cook 1 minute until lightly scorched. Reduce heat to medium-low. Drizzle tomatoes with olive oil and mix the garlic into the frypan. Gently cook and stir until tomatoes and garlic are tender. Remove from heat.
Arrange the baguette slices on a baking tray and toast 5 minutes in the preheated oven or until lightly brown. Spread toasted slices with butter, top with the tomatoes and season with salt and pepper to serve.