Tomato and Strawberry Bruschetta
This twist on the classic pairs tomatoes with strawberries, which are a surprising match. Tossed with fresh basil, vinegar and good extra-virgin olive oil, they taste like sunshine on a plate, particularly when piled high on top of grilled, garlicky ciabatta.
Makes 10-12
Ingredients:
- 300g ripe, full-flavoured tomatoes- 300g strawberries, tops removed- 2-3 tbsp good-quality extra-virgin olive oil, plus more for drizzling- 2 tbsp white wine vinegar- 1 ciabatta loaf- 1 garlic clove- 100g fresh basil leaves
Method:
1. Halve the tomatoes, remove the cores and scoop out the seeds. At this point, youcan either quarter them, for a chunky, salad bruschetta or finely chop them, for asalsa-adjacent version. The same applies to the strawberries: quarter or finely chopthem.2. Place the tomatoes and strawberries into a large mixing bowl with theolive oil and white wine vinegar. Season generously with salt and pepper and toss tocombine, then refrigerate for at least 1 hour. This will allow the flavours to developand meld together.3. Slice the ciabatta into 2 cm thick slices, then toast on a hot barbecue or griddle panuntil golden and charred in places.4. Rub each slice with a cut garlic clove then drizzle with extra-virgin olive oil.5. Take the tomato and strawberry mixture out of the fridge, tear in the basil and toss tocombine. Serve on the golden, garlic ciabatta slices and enjoy.