Unexpectedly delicious sweet strawberries, soaked in vinegar, on a grilled sourdough with goat cheese, thyme and honey!
Notes from Lindsey
Pickled strawberries are my love at the moment. It’s now the end of May, the weather is similar to summer, school and classes are coming to an end, and my interest in a decent dinner is at a record low.
Let’s go inside: these delicious strawberries, soaked with sweet vinegar, lightly sprinkled with grilled goat cheese and seasoned with thyme and honey, are eaten on the terrace at 4:30 in the morning and keep us full and happy long enough so that we can not go outside and enjoy the summer evening for a few more hours. enjoy. THEY ARE SO GOOD.
I discussed the possibility of including this recipe in the SOS series; we usually prepare dinner recipes in this series, and this recipe looks and feels more like a snack or snack at first.
But in the last year and a half of their preparation, I noticed that they often start as an appetizer before dinner … and finally become dinner. Laughs. I can’t count how many times I collected a glass of these strawberries in the afternoon, made a toast for a summer snack outdoors during this magical (complex) 4-hour hour, and then watched everyone eat enough bread, cheese and strawberries to be happy until the end of the evening. This works for me.
Ingredient
For pickled strawberries:
1 1/2 Cups Strawberries, halved (enough to fill one cup)
1/3 Cup White balsamic vinegar
1 Tablespoon of sugar
a pinch of salt
1 Tablespoon
water with the peas of the peppers to fill the rest of the glass
To toast:
6-7 Slices of sourdough
one or two packets of 4 ounces of goat
sprinkle cheese with a few thyme leaves
Honey
a pinch of salt
Cooking mode prevents the screen from darkening
Instruction
Pickled strawberries: Put the strawberries in a jar. Add vinegar, sugar, pepper peas, salt. Fill it with water to the brim. Attach the lid to its place and gently shake it to mix it.
Standby time: Put in the refrigerator for 2 hours or up to 2 days. (I prefer to cook them in the first 12 to 24 hours, so that they do not become too soft.)
For serving: fry or fry the bread. I fried a few slices in olive oil in a frying pan until golden brown and crispy. Spread toast with goat cheese and sprinkle with strawberries. Carefully crush them with a fork. Sprinkle with pieces of thyme, a pinch of honey and a pinch of salt. Ahhh!