pickled strawberries and goat cheese crostini
Pickled strawberries and goat cheese? Stay with me on this one…although the title may sound somewhat odd, the combination of tart vinegar, creamy, earthy goat cheese, crunchy toasted bread with the strawberries works brilliantly together. Once you’ve eaten all the strawberries, and you’re done with the pickling liquid either can add more strawberries or use the liquid to make salad dressing. Serve these crostini as a starter or a lunch with a peppery arugula salad. Don’t knock it until you’ve tried it.
Prep Time20 minutes mins
marinate2 hours hrs
Total Time2 hours hrs 20 minutes mins
Servings: 10 pieces
Calories: 268kcal
- 1/2 cup white balsamic vinegar
- 2 tablespoons sugar, monk fruit sugar if you prefer low carb
- A good pinch salt
- 1 tablespoon black peppercorns, crushed (this is easily done with a mortar and pestle)
- 12 oz small to medium strawberries, crushed (this is easily done with a mortar and pestle)
- 1 quart 1 liter jar with tight-fitting lid
- 1 cup water approximately
- 10 to 12 small slices of artisan bread, I used a small loaf but halve the pieces and use 5 slices/10 halves if the slices are large
- 8 oz creamy goat cheese, softened
- 1 to 2 tablespoons small thyme sprigs
- Honey for drizzling
Combine the vinegar, sugar, salt and 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 and gently rock the jar back and forth to combine. Chill for at least 2 hours or longer 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 the grilled bread with goat cheese. Remove the strawberries from their pickling liquid and place about 3 to 4 pieces on the goat cheese; squash down gently with a fork to adhere them to the cheese.
Place on serving platter. Drizzle with honey and scatter with thyme leaves. Add more black pepper if you fancy. Makes about 10 pieces.
Calories: 268kcal | Carbohydrates: 41g | Protein: 12g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 473mg | Potassium: 160mg | Fiber: 2g | Sugar: 9g | Vitamin A: 244IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 3mg
