• Sourdough, or other crusty bread, cut into 8 slices 1cm thick
  • 200g Jubilee 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
  • 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.
Try 3 Issues for only £6!