Heirloom Tomato Bruschetta

1: Cut tomatoes very small, much smaller than used traditionally for bruschetta.

2: Add sea salt, drizzle olive oil (about 1 tablespoon), and drizzle balsamic (about 1 teaspoon) to the tomatoes.

3: Add whole shelled tomatoes and some whole basil leaves to the tomato mixture.

4: Let sit for 20 minutes to 2 hours in the fridge.

5: Remove garlic and layer with ricotta on your toast.