Pickled Strawberry Goat Cheese Crostini: Although the title might sound a tad unusual, the combination of the tartness of the vinegar with the bold goat cheese and the crunch of the bread, work so perfectly together. If you think about strawberry spinach salads and strawberries drizzled with balsamic vinegar, the notion of pickling strawberries and serving them on grilled pieces of crunchy warm bread slathered with creamy-smooth goat cheese drizzled in honey and sprinkled with fresh thyme leaves, isn’t a stretch. Redundant as this might sound: these are delicious. Really, really delicious.
Once you’re finished with the pickling liquid for the strawberries you can add more strawberries or use the liquid to make salad dressing. It’s also good brushed on baked goods.
Just a handful of ingredients come together to be something really special. If you can, choose organic strawberries, smaller strawberries loaded with flavor work best. If you buy them in season, they general cost less plus farmer’s markets are in full swing and are bound to have strawberries. I’ve not had much luck at growing them although I’d love to grow them. If you’ve managed to grow your own strawberries, please let me know you’re secret. Meanwhile, I’m going to be making Pickled Strawberry Crostini all summer. And this Strawberry, Blue Cheese Watermelon Salad. So good it’ll make you weep.
PICKLED STRAWBERRY AND GOAT CHEESE CROSTINI
Ingredients
- 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 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 of artisan bread plus oil for brushing on bread ( I used a small sourdough loaf)
- 8 oz creamy goat cheese softened
- 1 to 2 tablespoons small thyme sprigs
- Honey for drizzling
Instructions
- Combine 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 1 to 2 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 and scatter with thyme leaves. Add more black pepper if you fancy. Makes about 10 pieces.
