Pickled Strawberries

Step 1

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.

Step 2

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.)

Step 3

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!