Strawberry, Tomato and Basil Bruschetta
Serves: 8
Cost CuttingEco FriendlyQuick MakeVegan Friendly
Ingredients:
Sourdough, or other crusty bread, cut into 8 slices, 1cm thick200g 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
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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