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
- In a small bowl, mix together the chopped strawberries, cherry tomatoes, garlic, balsamic vinegar, olive oil and a pinch of sea salt and pepper.
- 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.
- Using a serrated knife, slice up your bread on an angle to increase the surface area. Toast the bread on both sides.
- 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.
- Eat straight away.