Of all the sweet recipes that you can find with strawberries, I’ve always wondered: what about making some savory creations that still highlight the fresh sweetness of these gorgeous berries?

As a Scandinavian, I tend to want to pickle everything, but in all honesty, growing up in Norway I never thought of pickling strawberries.

We loved eating fresh berries from the garden because the season is so short. Still, when I recently tried adding some white balsamic vinegar and a little sugar along with some pink peppercorn to these beauties, I was so pleasantly surprised!

The sour/tangy and sweet mixture and the floral addition of the peppercorns brought out the sweetness of the berries. Coupled with the tanginess of the homemade vegan goat cheese and the earthiness of the sprinkle of thyme leaves…. all I can say is it’s a surprisingly delicious party in your mouth!

What puts it over the top is a drizzle of vegan honey… Yes as a vegan I do not consume honey from bees, but luckily for me and others who share my conviction, there are wonderful products out now that emulate honey in a magical way. The honey is made from apples and it is fantastic!

I should also mention there’s a Nordic tradition I recently discovered of pickling green strawberries. In this version, you’d add a variety of herbs such as caraway and mustard seeds to the pickling liquid and it works wonderfully the same way any other pickled veg would do. I think it is delicious with both sweet and savory dishes. Try it out! 🙂

Back to this red, ripe strawberry pickled version:

This is scrumptious topped on a crusty slice of bread spread with goat cheese and so I am giving you a quick and easy recipe for a vegan coat cheese. While it’s quick to make, the recipe does require some time in the refrigerator to set, but plan ahead and you will be able to enjoy delicious, tangy dairy-free goat cheese you know the ingredients of for days to come!

If you don’t have balsamic vinegar, you can use white wine or champagne vinegar. I do like the slightly sweet balsamic white vinegar in this recipe so if you can find it, go for it!’’

Play around with herbs you like to top on the toasts and of course.. Go for a nice glass of rosé or even sparkling wine to complement this delectable appetizer.

Wine pairing recommendation:

I’m in full-on rosé mode now that we are headed toward summer and also preparing for my yearly round-up of rosé wine reviews.

For this dish, I chose the 2022 Los Bermejos Listan Negra Rosado from Lanzarote on the Canary Islands of Spain. Close to the African coastline, this is a rugged and windy landscape, where it is almost impossible to grow vines. The black volcanic soils however do produce some of the most interesting wines of all colors.

This wine has sweet and savory notes with a touch of salinity which perfectly complements the sweet strawberries, earthy thyme, and tangy goat cheese. The floral aromas and flavors of the pink peppercorns are also a beautiful backdrop to the smoky hints in the wine. A rosé to be remembered!

PICKLED STRAWBERRIES

For the pickle solution:
2 cups (400 grams) strawberries
3/4 cup (1. 75 dl) white balsamic or champagne vinegar
1/2 cup (100 grams) sugar
1/2 cup (1.25 dl) water
2 teaspoons of salt
1 tablespoon pink peppercorns

Strawberry toasts:
6 slices sourdough or rustic country bread
1 recipe goat cheese *
Fresh thyme leaves
vegan honey
pinch of sea salt

To make the pickle solution:

First, sterilize a glass mason jar by boiling it in water for at least 3 minutes, the remove to dry on a clean kitchen towel

Hull and slice the strawberries and place them in the sterilized jar.

Add all the pickle ingredients in a medium pot and bring to a light simmer and whisk until the sugar is dissolved. Turn off the heat and pour over the strawberries. Let the solution cool with the lid off in the refrigerator. Once cooled, close the lid. Keep in the refrigerator, and stays for about 1 week.

Fry the sliced bread in a little olive oil, sprinkle with a bit of sea salt, and spread a generous layer of goat cheese on each slice. Top with some of the pickled strawberries and garnish with a sprinkle of fresh thyme and vegan honey. Enjoy immediately.

Homemade vegan goat cheese:

1 cup (140 grams) raw cashews, soaked in water overnight, then drained
1/2 cup raw macadamia nuts, soaked in water overnight, then drained
1/4 cup (70 ml) filtered water
1 tablespoon organic apple cider vinegar
juice of 1 lemon
2 teaspoons kosher or sea salt
1 probiotic capsule, powder only

Add all the ingredients to a high-speed blender and purée until smooth, about 2-3 minutes. Taste and adjust seasoning as you wish- I like my ‘goat’ cheese quite tart and pungent with a lightly salty touch.

Transfer the mixture to a cheesecloth, wrap, and twist shut. Place in a small colander over a bowl and place in the refrigerator for about 12 months to seize up. * Then place in a clean, airtight container. Keeps for about 1 week refrigerated.

*You can enjoy the cheese sooner, it just won’t be as crumbly as I personally like my goat cheese, more like cream cheese.

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