Barbecued heirloom tomato bruschetta with feta and basil

Soak bamboo skewers in water then skewer about five tomatoes on each. Spray with olive oil and add to barbecue. Turn every few minutes (grab the tomatoes, not the skewer, or you'll end up frustrated!).
Toast slices of bread in the toaster. (In my experience, doing them on the barbecue just results in dry, burnt bread!) When done, spray each with olive oil.
When ready, slide roasted tomatoes off the skewer and onto the toast. Scatter feta and basil leaves, and add salt and pepper to taste.
Drizzle with balsamic vinegar and additional marinade oil to taste. For best results, pour liquid into a spoon then gently tilt the spoon to drizzle gently and avoid soaking the bread.
Enjoy!