Herbed Goat Cheese Crostini with Vanilla Pickled Strawberries
In season strawberries are preserved with a quick pickling and a little extra vanilla that highlights the berries natural sweetness. Then, Vanilla Pickled Strawberries are used to top herbed goat cheese crostini for an easy but flavorful springtime appetizer.
Servings 1 Pint of Pickled Strawberries and a dozen crostini
Ingredients
For the Vanilla Pickled Strawberries:
- 1/2 c. water
- 1 tsp. kosher salt
- 1/4 c. vanilla sugar
- 1 c. apple cider vinegar
- 1 vanilla bean
- 3/4 lb. strawberries rinsed, hulled and quartered
For the Crostini:
- 4 oz. goat cheese softened
- 1 oz. cream cheese softened
- 1 1/2 Tbs. minced fresh basil or other herb/mix of herbs
- 1 batch of Vanilla Pickled Strawberries
- 10-12 1/2- inch slices of sourdough bread toasted
Instructions
Make the Vanilla Pickled Strawberries:
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In a small sauce pan, combine water, sugar, and salt. Bring to a boil. Add vinegar. Lower heat and simmer for 5 minutes. Allow to cool to room temperature.
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When vinegar mixture is cool, slice a vanilla bean in half. Scrape out seeds and place in a clean pint-sized canning jar. Add pods as well. Fill almost to the top with quartered strawberries. Top with vinegar mixture - vinegar mixture should cover strawberries completely.
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Refrigerate for at least 12 hours. Use or continue to store in an airtight jar in the fridge for up to two weeks.
Assemble the Crostini:
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Using a mixer or a food processor, combine goat cheese, cream cheese, and herbs until mixture is smooth.
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Spread each slice of bread with a generous slather of whipped herbed goat cheese. Top with strawberries. Drizzle with a tablespoon of pickling liquid.
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Serve immediately.
Recipe Notes
The recipe for vanilla sugar can be found here. I'd consider it optional, but will give the strawberries a little extra vanilla flavor.
The vanilla pickled strawberries and the goat cheese spread can both be made ahead of time and kept, tightly covered in the fridge, until ready to assemble and serve.