While many of us are still facing the winter chills, I want to share a bright & sunshiny recipe to speak to warmer days ahead. Though the recipe title might sound a little odd if you’ve never enjoyed pickled strawberries, I promise the results are delicious. The combination of the tartness of the vinegar the creamy goat cheese, the crunch of the toasts the earthiness of the thyme & the sweet honey work so perfectly together. Once you’re done with the pickling liquid for the strawberries you can add more or use the liquid to make salad dressing – or even in cocktail.
Lovonis Lark
recipes + wellness
Pickled Strawberry Goat Cheese Crostini
The strawberries are best prepared a couple of hours ahead of serving.
Servings: 10 crostini
Calories: 162kcal
- 1/2 cup white balsamic vinegar
- 2 tablespoons sugar or sweetender of choice
- A good pinch salt
- 1 tablespoon black peppercorns, crushed
- 12 oz small to medium strawberries, hulled and halved (about 2 cups halved strawberries), if the strawberries are large quarter or thickly slice them
- 1 quart 1 liter jar with tight-fitting lid
- 1 cup water approximately
- 10 to 12 slices artisan bread, plus oil for brushing on bread ( I used a small sourdough loaf)
- 8 oz creamy goat cheese, softened
- 1 tablespoons honey, for drizzling
- 1 to 2 tablespoons small thyme sprigs
- Combine vinegar, sugar, salt & peppercorns in a small bowl. Whisk very well until the sugar is dissolved.
- Place the strawberries into the jar. Add just enough water to cover the strawberries, no more than 1 cup or you’ll dilute the pickling mixture. Secure the lid & gently rock the jar back and forth to combine. Chill for 2 hours if time permits.
- Heat a griddle pan or a grill on medium-high. Brush slices of bread with oil. Place on grill for 2 minutes each side or until browned and crisp.
- Spread slices with goat cheese. Remove strawberries from pickling liquid and place about 3 to 4 pieces on the goat cheese; squash down gently with a fork.
- Place on serving platter. Drizzle with honey & scatter with thyme leaves. Add more black pepper if you fancy. Makes about 10 pieces.
Nutrition
Calories: 162kcal | Carbohydrates: 22g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 225mg | Potassium: 73mg | Fiber: 1g | Sugar: 8g | Vitamin A: 238IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg