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Strawberry and Cherry Tomato Bruschetta Recipe

By Ceri Jones, Food Learning Officer

Strawberry and tomatoes may be a surprising combination, but because they share some flavour compounds, they go together well. This doesn’t mean to say we should start adding tomatoes to our Eton Mess, nor strawberries to a spaghetti sauce, but there are examples such as gazpacho or salads where the combination or switch works perfectly.

These bruschetta slices, make the perfect pre-dinner nibble alongside a glass of something bubbly and are best shared with friends.

Serves 6, 2 slices per person


170g strawberries, stalks removed and diced

170g cherry tomatoes, diced

1 clove garlic, finely chopped

2 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

Sea salt and freshly ground pepper

Large handful of basil leaves

A medium sized baguette, big enough to cut 12 thick slices

150g soft cream cheese, soft goats cheese or ricotta


  1. In a small bowl, mix together the chopped strawberries, cherry tomatoes, garlic, balsamic vinegar, olive oil and a pinch of sea salt and pepper.
  2. Set aside some smaller basil leaves for a garnish, and stack the rest together, roll them up and then slice across into ribbons. This is a chiffonade cut. Add to the strawberry tomato mix.
  3. Using a serrated knife, slice up your bread on an angle to increase the surface area. Toast the bread on both sides.
  4. Spread one side of each slice with cream cheese then top with a heaped tablespoon of the strawberry and tomato mix.  Use any remaining basil leaves garnish the bruschetta.
  5. Eat straight away.
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