Strawberry, Tomato and Basil Bruschetta
Ingredients:Sourdough, or other crusty bread, cut into 8 slices, 1cm thick 200g Jubilee Selections by Driscoll’s Strawberries, chopped into small pieces 100g cherry or pomodorino tomatoes, quartered a handful of basil leaves, larger leaves roughly torn 3 tbsp extra 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.