Strawberry, tomato & basil bruschetta

Strawberry, tomato & basil bruschetta

Prep 15 minutes
Cook 5 minutes
Makes 8 slices


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 ex-virgin olive oil
2 cloves of garlic, peeled and sliced in half
pinch of salt and black pepper


  1. 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.
  2. 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.