Slice the baguette into 12 rounds. Brush each slice with olive oil and place on a baking sheet. Toast in a preheated oven at 400°F (200°C) for 8-10 minutes until golden.

While still warm, gently rub a cut garlic clove over the surface of each toasted slice to add flavor.

Place cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F for 10-12 minutes until they blister slightly.

Slice black olives in half for spider bodies. Cut additional olives into thin slivers for legs—use 6-8 legs per bruschetta.

Spread each toasted slice with a generous layer of cream cheese. Top with one or two roasted tomatoes, then place the olive spider on top. Add fresh basil leaves if desired and serve immediately.