Description
Unexpectedly delightful little pops of sweet vinegar-soaked strawberries on grilled sourdough with goat cheese, thyme, and honey!
Ingredients
Units
Scale
For the Pickled Strawberries:
- 1 1/2 cups halved strawberries (enough to fill a jar)
- 1/3 cup white balsamic vinegar
- 1 tablespoon sugar
- pinch of salt
- 1 tablespoon peppercorns
- water to fill the rest of the jar
For Toasts:
- 6–7 slices sourdough
- one or two 4-ounce packages goat cheese
- some thyme leaves
- a honey drizzle
- pinch of salt
Instructions
- Pickled Strawberries: Place the strawberries in a jar. Add the vinegar, sugar, peppercorns, and salt. Fill to the top with water. Secure the lid and shake gently to combine.
- Wait Time: Place in the refrigerator for 2 hours, or up to 2 days. (I prefer these within the first 12-24 hours so they don’t get too mushy.)
- For Serving: Fry or grill the bread. I fry a few slices at a time in olive oil on my griddle until nice and golden and crispy. Smear the goat cheese on the toast and top with a few strawberries. Smash them gently with a fork. Sprinkle with bits of thyme, a drizzle of honey, and a hit of salt. Mwah!
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Marinate
- Cuisine: American
Keywords: pickled strawberries, strawberry recipe, strawberry crostini
