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Image for Recipe - STRAWBERRY, TOMATO & BASIL BRUSCHETTA

STRAWBERRY, TOMATO & BASIL BRUSCHETTA

Image for Recipe - STRAWBERRY, TOMATO & BASIL BRUSCHETTA
  • Time preparation 15 mins
  • cook time 5 mins
  • Serve Serves 8

  • Sourdough, or other crusty bread, cut into 8 slices 1cm thick
  • 200g Jubilee Strawberries, chopped into small pieces
  • 100g cherry or pomodorino tomatoes, quartered
  • a handful of basil leaves, larger leaves roughly torn
  • 3 tbsp ex-virgin olive oil
  • 2 cloves of garlic, peeled and sliced in half
  • pinch of salt and black pepper

Drizzle the slices of bread with olive oil and toast on both sides in a hot griddle pan. Remove from the pan and lightly rub with the cut garlic cloves and add a drizzle of olive oil.

Divide the strawberries and tomatoes on top, then add a few basil leaves. Drizzle with a little more olive oil and season with some salt and pepper before serving.

Ingredients

  • Sourdough, or other crusty bread, cut into 8 slices 1cm thick
  • 200g Jubilee Strawberries, chopped into small pieces
  • 100g cherry or pomodorino tomatoes, quartered
  • a handful of basil leaves, larger leaves roughly torn
  • 3 tbsp ex-virgin olive oil
  • 2 cloves of garlic, peeled and sliced in half
  • pinch of salt and black pepper

Method

Drizzle the slices of bread with olive oil and toast on both sides in a hot griddle pan. Remove from the pan and lightly rub with the cut garlic cloves and add a drizzle of olive oil.

Divide the strawberries and tomatoes on top, then add a few basil leaves. Drizzle with a little more olive oil and season with some salt and pepper before serving.

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