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Sweet & Tangy Strawberry Toasts

Sweet & Tangy Strawberry Toasts

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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 145 kcal

Ingredients
  

  • Pickled Strawberries:
  • 1 ½ cups strawberries halved
  • ⅓ cup white balsamic vinegar
  • 1 tbsp sugar
  • Pinch of salt
  • 1 tbsp whole peppercorns
  • Water to fill the jar
  • Toasts:
  • 6 –7 slices sourdough bread
  • 4 –8 oz goat cheese
  • Fresh thyme leaves
  • Honey for drizzling
  • Pinch of salt

Instructions
 

  • Pickle the strawberries: Place halved strawberries in a jar. Add vinegar, sugar, salt, and peppercorns. Fill the jar with water and secure the lid. Shake gently to combine. Refrigerate for at least 2 hours, ideally 12–24 hours for best texture.
  • Prepare the toasts: Heat a griddle or frying pan with a little olive oil. Cook the sourdough slices until golden and crisp.
  • Assemble: Spread goat cheese evenly on each toast. Top with a few pickled strawberries, lightly pressing them with a fork. Sprinkle with thyme, drizzle honey, and finish with a pinch of salt. Serve immediately.

Notes

  • Pickled strawberries add a bright, tangy sweetness that pairs beautifully with creamy goat cheese.
  • Can be made ahead; just pickle strawberries in advance.