Pre-heat oven to 375° F. Slice the baguette and place the slices onto a baking sheet. Bake them for about 5-7 minutes, or until just lightly toasted. (You want a nice crisp, but you don't want them to be too hard.) When done, set aside.
Place the cream cheese in a bowl, then add the kipper snacks. You can drain the oil or add it to the cream cheese mixture depending on how strong of a smokey, fishy flavor you want. With a fork, mix and mash the kipper snacks into the cream cheese, breaking the fillets apart, and creating a cohesive mixture. Set aside. (If you're making this in advance, wrap the bowl in plastic wrap and place it in the fridge.)
In a large bowl, add the chopped tomatoes, garlic, basil, olive oil, a pinch of salt and a few cracks of pepper, to taste. Gently toss the mixture to coat and set aside. (Again, if you're making this in advance, wrap the bowl in plastic and place it in the fridge.)
Smear about 2 teaspoons worth (give or take) of the cream cheese mixture over each baguette slice, then top each slice with a tablespoon of the bruschetta mixture.
Garnish the finished crostini with more fresh basil and serve.