Confit Strawberry & Tomato Bruschetta

Serves 4

400g vine-ripened cherry

tomatoes

6 garlic cloves in their skin 2 strips orange peel

2 cups olive oil

250g strawberries, halved 8 slices sourdough, toasted Basil leaves, to serve 200g burrata, torn

Place tomatoes, garlic, orange peel and oil in a large heavy based frying pan over lowmedium heat.

Cook for 20 minutes, add the strawberries, and season with salt and pepper. Carefully press down to make sure they are submerged in the oil and cook for a further 5 minutes. Set aside to cool in the oil.

Brush the sourdough toast with a little confit oil. Serve topped with strawberries and tomatoes. Scatter with basil and serve with burrata and freshly cracked black pepper.