Strawberry, Tomato and Basil Bruschetta

Serves: 8

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.

Print Recipe www.jubileestrawberries.co.uk