PICKLED STRAWBERRIES ON TOAST
Ingredients
PICKLED STRAWBERRIES
- 1/3 CUP WHITE BALSAMIC VINEGAR
- 1 TABLESPOON WHITE SUGAR
- 1 TABLESPOON BLACK PEPPERCORNS
- 1 1/2 CUPS STRAWBERRIES HALVED
- PINCH SALT
- WATER TO FILL THE REST OF THE JAR
TOAST
- 6 PIECES SOURDOUGH SLICES
- 1 4 OUNCE GOAT CHEESE LOG
- FRESH OR DRIED THYME
- HONEY FOR DRIZZLING
- SALT TO TASTE
- OLIVE OIL
- UNSALTED BUTTER
Instructions
PICKLED STRAWBERRIES
- Add all ingredients to a jar and shake very gently.
- Place in fridge for 2 hours. Use within 12-24 hours to make sure they're not too mushy.
TOAST
- Fry sourdough slices in olive oil and butter until golden brown and crispy. Cover with a layer of goat cheese, top with strawberries and smoosh slightly down very lightly.
- Top with thyme, a drizzle of honey, and a slight pinch of salt.
Notes
AUTHOR: PINCH OF YUM