Place the tomatoes in a medium sized bowl. Add in the olive oil, basil, parsley, shallot and garlic and stir to combine. Add the salt, starting with ⅛ teaspoon, stir and taste. Add another ⅛ teaspoon if needed, stir and taste again. If need be add another pinch or two.
Lay out the endive leaves on a large platter.
Spoon the tomato mixture into the endive leaves.
Serve or store in the fridge, covered tightly with plastic wrap until needed.
Top with any desired toppings just before serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/bruschetta-endive-boats/