Rustic Bruschetta with heirloom tomatoes

Ingredients:

• 6 cups tomatoes (mixture of pear, grape and cherry tomatoes
• 3/4 cup Robust Extra Virgin Olive Oil
• 1/4 cup Traditional Balsamic Vinegar
• 1 cup chopped scallions
• 1 cup chiffonade basil (thinly sliced)
• 1 clove garlic minced
• 3 loaves Ciabatta bread sliced in half (horizontally)
• 1/2 cup Basil Extra Virgin Olive Oil

Directions:

Mix together first 6 ingredients and marinate for 2 hours at room temperature.

Brush bread with Basil Olive Oil and broil in oven until edges are golden brown.

Remove from oven and slice in 2 inches slices. Plate tomatoes in the middle of a platter and surround with sliced bread. Alternatively, slice bread and serve individually with bruschetta.