Cut the heirloom tomatoes into cubes and gently give them a little squeeze to remove excess liquid before transferring to a medium/large bowl.

Chop the basil leaves finely and add into the bowl with tomatoes.

Add in all other ingredients and mix with a wooden spoon.

Preheat oven to 350 degrees F

Cut a baguette into 1/4 to 1/2 inch slices and line a baking sheet with the slices.

Drizzle with extra virgin olive oil and season liberally with kosher salt and freshly cracked black pepper and bake for 10 minutes or until the edges begin to slightly brown.

Remove from the oven and let cool slightly before topping with the bruschetta!