Make bruschetta topping: In bowl, mix together tomatoes, pineapple, strawberries, basil, mint and maple syrup. Stir to combine. Cover and set aside.
Divide each of the 8 sausage patties in two and pinch edges to shape into smaller patties. Cook according to package directions; set aside. Cover to keep warm.
Place oven rack in top-third section of oven and set oven to broil.
Slice baguette into 16 slices (about 1/2-inch thick) and brush one side with olive oil. Place baguette slices, oiled side down, on a cookie sheet and broil for 1-2 minutes, or until golden. Watch carefully; they can go from not-quite-golden, to burned, in 15 seconds.
Using tongs, flip slices over so oiled sides are up. Add 1 slice of mozzarella to each slice; broil 1 minute longer until cheese is melted and edges of baguette slices are beginning to look toasted.
Transfer to a serving platter or individual plates. Top each with 1 small sausage patty. Spoon bruschetta topping over each, allowing some to spill over. Serve immediately.