• Perfect with drinks or as a quick nibble.

    Strawberry, goat’s cheese and basil bruschetta


    • 6 slices of baguette
    • olive oil, to drizzle
    • salt and freshly ground black pepper, to taste
    • 30ml (2 tbsp) basil pesto
    • 100g log of goat’s cheese
    • 4 radishes, thinly sliced with a mandoline
    • 3 strawberries, halved
    • fresh basil leaves, to serve
    • balsamic glaze, to serve (optional)



    Preheat the grill to 200°C.


    Line a baking tray with baking paper and place the baguette slices on top. Drizzle with olive oil and lightly season. Grill until golden and crisp, about 5 – 7 minutes.


    When cool, spread pesto on each slice. Add a round or 2 of goat’s cheese, sliced radish and half a strawberry. Finish off with fresh basil leaves and a sprinkling of freshly ground pepper. Add a drop of balsamic glaze just before serving.