Strawberry, Tomato & Basil Bruschetta

Makes 8 slices

Preparation 15 minutes

Cooks in 5 minutes


  • Sourdough, or other crusty bread, cut into 8 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

  • 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.

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