Serves 4 

250g strawberries, hulled and quartered
Zest and juice of half a lemon
30ml (2 tablespoons) raspberry or balsamic vinegar
10ml (2 teaspoons) Stonebarn Black Truffle Honey
A handful fresh basil, roughly chopped
Freshly cracked black pepper 

For the Bruschetta

Olive oil, for brushing
8 slices ciabatta 
150g bocconcini, torn
45ml (3 tablespoons) Stonebarn Black Truffle Honey
Fresh basil leaves and micro herbs, for finishing.

Combine the strawberries, lemon zest, juice, raspberry vinegar and Stonebarn Black Truffle Honey in a mixing bowl. Add basil and season with black pepper. Toss to coat, then set aside to macerate while you make the bruschetta.  

Preheat the oven to 200 C. Arrange the ciabatta on a baking sheet and brush lightly with olive oil. Bake for 10-12 minutes until golden and crisp.

In the meanwhile, warm the black truffle honey.

Top each bruschetta with torn bocconcini and strawberries. Spoon the lemony macerating juices over too. 

Drizzle with warm Stonebard Black Truffle Honey. Finish with chiffonade basil and micro herbs. Serve immediately.