PICKLED STRAWBERRY AND GOAT CHESE CROSTINI

INGREDIENTS
1 pint strawberries, cleaned and hulled, cut into ¼-inch slices lengthwise
¼ cup balsamic vinegar
1 teaspoon sea salt
1 teaspoon slightly crushed black peppercorns
6 ounces ciabatta or baguette slices
Olive oil, for brushing
4 ounces plain goat cheese, softened
2 Tablespoons slivered fresh basil leaves
 
INSTRUCTIONS
In a medium bowl, combine strawberries, vinegar, sea salt and peppercorns.  Cover and marinate for 1 hour.  Meanwhile, preheat oven to 300°.  Arrange bread slices on a parchment-lined baking sheet and brush with olive oil.  Bake until toasted and firm, about 15 minutes; cool.  Spread a little goat cheese on each cooled crostini.  Top with strawberry slices and sprinkle with a little of the basil.  Serve as an appetizer with Cepa por Cepa Garnacha.

Recipe & Photography by Julie Kinnard