STRAWBERRY, TOMATO & BASIL BRUSCHETTA

Name: STRAWBERRY, TOMATO & BASIL BRUSCHETTA
Prep time: 15 mins
Cook time: 5 mins
Yield: 8 Servings
Cuisine: British
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

preparation 15 mins
cook time 5 mins
Serves 8

Ingredients Method

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.