Chop the tomatoes into tiny pieces. Retain the "juice" because it helps infuse the flavors from the different types of tomatoes.
2
Basil
Next, take a few basil leaves and stack one on top of the other and roll them up tightly. Using a sharp knife cut (chiffonade) thin ribbons from the leaves.
3
Garlic
Mince the garlic cloves.
4
Shower the mixture with sea salt flakes and drizzle with olive oil. Generously grate Parmesan.
5
Toss it all together
Combine the prepared tomatoes, garlic and basil into a large bowl and lightly mix.
6
Bruschetta
Thinly slice the crusty bread loaf into slices. Heat a cast iron pan or skillet and add olive oil to lightly coat and toast the bread. Toast on each side to desired crispness.
7
ENJOY!
Load up the bruschetta slices with the Heirloom Tomato topping and grate some fresh Parmesan cheese on top to serve.