Bruschetta with Garlic Crostini

In a large bowl, add the diced heirloom tomatoes, grape tomatoes, basil, oregon, olive oil, garlic, and parmesan cheese, stir until combined.

Cover with plastic wrap and place in the fridge for at least an hour so the flavors can combine.

While the bruschetta is chilling, make the crostini. Turn the oven on to the low broil setting and place a rack on the highest setting in the oven.

In a small bowl, mix the olive oil with the Italian seasoning, set aside.

Slice the bread on the diagonal in 1/4th inch slices. Place the slices on a sheet tray in a single layer, you may need two sheet trays for this. Brush olive oil mixture onto the sliced bread on both sides.

Place the sheet tray under the broiler until lightly toasted, keep an eye on it so it doesn’t burn. Flip and toast on the other side.

While the toast is still warm, cut the garlic gloves in half and rub the cut side of the garlic directly onto the bread. Serve with the bruschetta.