Cook bacon in a frying pan over medium heat until golden brown on both sides. Remove bacon from frying pan and place onto a paper towel lined plate to drain and rest. Once cooled, chop bacon and set aside.
Rinse the cherry tomatoes under cool water. Slice each tomato in half vertically. Place in a medium bowl, then add sugar and smoked paprika. Toss until each tomato is well coated.
Preheat your broiler. Slice baguette into ¼ inch thick pieces. Take one slice of whole-wheat baguette, and spread a generous amount of garlic and herb soft cheese onto the slice. Repeat until you have 20 slices (you may not use all of the baguette). Put the slices onto a baking sheet. Toast until bread is crispy and cheese is slightly melted (about five minutes). (Note: If serving the appetizer at room temperature, do not toast the soft cheese mixture.)
In a medium frying pan on high heat, add 1 tablespoon of salted butter. When butter melts (about 30 seconds), add half the bowl of sugar/paprika coated Cherry Berries to the pan. Sauté on high for three to five minutes until tomatoes turn golden in color, begin to sweat and caramelize. Once the tomatoes are candied, remove from the frying pan and place in a clean bowl. Repeat this step for the other half of the sugar paprika coated tomatoes.
Arrange the cheese covered bread slices on a serving platter and place three or four caramelized Cherry Berries on top. Top with chopped bacon and green onions. Repeat until all 20 baguette slices have been filled. Serve and enjoy.