Strawberry, tomato and basil bruschetta

This strawberry, tomato and basil bruschetta recipe makes an eccentric yet delicious canapé! You might not naturally think to team this pair together, but they really do complement each other – especially with the garlic and basil flavours, too.

Ingredients (makes 8 slices)

Sourdough, or other crusty bread, cut into eight slices, 1cm thick

200g Jubilee Selections Strawberries, chopped into small pieces

100g cherry or pomodorino tomatoes, quartered

A handful of basil leaves, larger leaves roughly torn

3tbsp 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.

Recipe courtesy of Jubilee Selections