July 13, 2016 7

Quick-Pickled Blackberries + Goat Cheese Toasts with Truffled Honey

Quick-Pickled Blackberries + Goat Cheese Toasts with Truffled Honey | @withfoodandlove

Keeping today’s post light and easy so we can get to the good stuff. Quick-pickled blackberries. And goat cheese toasts. Last week was rough, for everyone. Lily put it into perspective here. Read it, when you have some time to absorb it. It’s important, for all of us.

I am in complete denial that I have a pop-up taking place in less than 36 hours. Ready or not, it’s happening. AND – my next pop-up, Early Autumn has been announced. Tickets are on sale now! Hope to see you there, both near and far readers {road-trip to STL?}.

These quick-pickled blackberries were inspired from Tessa’s Snapchat. One day I saw her eating some pickled raspberries on a cheese plate, and I loved that. I had to find a way to recreate that sweet and savory balance, and I’m sure glad I did. You could pair use these quick-pickled blackberries in any charcuterie board, grain bowl, salad, or toast – especially this goat cheese and truffled honey pick.

These toasts are very easy to put together, and the textures and layered flavors are just right. Crunchy bread, smooth and salty goat cheese, sweet and acidic blackberries, umami honey, bright basil blossoms and a touch of black pepper. They’re a small bite I’d serve at any brunch, outdoor summer party or special occasion. Not too fussy, with just the right amount of refinery.

This post is sponsored by Gourmet Attitude, a truffle company started by Céline Labaune, a native of southern France. Céline has been carefully and impeccably importing truffles and truffle products to the states for over a decade, and her expertise sets her far apart in such an ambiguous industry. This fall, when in season, I will be working with fresh truffles. Something I’ve never had the chance to do, and greatly looking forward to doing so.

All my love, all the time, xx.

Quick-Pickled Blackberries | @withfoodandlove

Quick-Pickled Blackberries | @withfoodandlove

Quick-Pickled Blackberries | @withfoodandlove

Quick-Pickled Blackberries + Goat Cheese Toasts with Truffled Honey | @withfoodandlove

Quick-Pickled Blackberries

Prep Time 5 mins
Cook Time 60 mins
Total Time 1 hr 5 mins
Serves 1 cup     adjust servings

To store, drain the pickling liquid out after the 60 minutes of processing. Otherwise they'll become too mushy. Keep in an airtight jar, refrigerated for up to a few days.

Ingredients

  • 1 cup blackberries
  • 1/2 cup warm water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon maple syrup {or honey}
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon peppercorns

Instructions

  1. Wash and dry the blackberries and set aside.
  2. Combine all of the remaining ingredients together and stir until the salt is dissolved.
  3. Fill a jar with the blackberries, and pour the pickling liquid inside. Cover with a lid, shake gently, and chill for 1 hour. Continue to shake intermittently during this hour, once or twice is enough.

Goat Cheese Toasts with Truffled Honey + Quick-Pickled Blackberries

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Serves 10 - 15 toasts     adjust servings

Basil blossoms are preferred for their light aromatic flavor, but you could use fresh basil thinly julienned instead. Here I'm using blossoms from an opal basil plant I have in my garden, but any variety basil will work. I've found that goat is the best cheese to use for its intensity and flavor profile, but you could use a vegan cashew cheese or ricotta if you prefer.

Ingredients

  • 1 gluten-free baguette or preferred bread for toast
  • 2 tablespoons olive oil
  • 1/2 cup chevre goat cheese
  • 1 cup quick-pickled blackberries
  • 3 tablespoons truffled honey
  • 1 tablespoon opal basil blossoms {see notes}
  • sea salt, to taste
  • cracked black pepper, to taste

Instructions

  1. Preheat the oven to 350 degrees.
  2. Slice the baguette into crostini sized pieces about ½ inch thick. Drizzle lightly with olive oil, and sprinkle on a pinch of salt and pepper. Toast in the oven for about 5 minutes on each side, or until golden brown. Remove from the oven and allow to cool for a few minutes.
  3. Spread a thin layer of goat cheese on each piece of toast, then top with a couple of blackberries, a drizzle of honey, a sprinkle of basil blossoms and cracked black pepper. Serve at room temperature.

This post is sponsored by Gourmet Attitude; all opinions are my own.

7 Responses to "Quick-Pickled Blackberries + Goat Cheese Toasts with Truffled Honey"

  1. Reply

    Abby @ Heart of a Baker

    July 13, 2016 at 12:38 PM

    Why haven’t I thought of pickling berries before? This is brilliant! Also, it’s so so tempting to roadtrip down for your pop-up, I would love to be there! xo

  2. Reply

    Jessie Snyder

    July 13, 2016 at 3:00 PM

    I am going to pickle the next batch of blackberries I pick up because of you! So brilliant, Sherrie. I LOVE this idea. I hope you have tons of fun with your pop ups – wish I could join in! xx

  3. Reply

    Medha

    July 13, 2016 at 4:14 PM

    What exciting flavor profiles here! I have never tried pickled blackberries and they sound epic on this crusty baguette with chèvre (my fave!) and truffled honey :) Pinning!

  4. Reply

    amanda paa

    July 14, 2016 at 8:16 AM

    thinking of you today and sending all the good vibes!!!!
    these toasts, next week. promise?
    xo

  5. Reply

    Lea

    July 15, 2016 at 6:10 PM

    Oh… how I wish I could have been at your pop-up… but am I ever so grateful when I see a post from you in my inbox, as I always know it will be something that inspires me and a save to my Paprika Recipe Manager!

    Sure enough, my first batch of quick pickled berries are made and ready to be spooned over coconut bliss ice cream tonight for a group of friends!

    And thank you for the link to Lily’s post. I have been thinking about it non-stop. And all the ways we can bring a little more kindness into this chaotic world we find ourselves in… I’ve been practicing smiling and saying a kind word to strangers, more than usual, never knowing how they might be struggling with more than me or any of us for that matter.

  6. Reply

    Jodi

    July 17, 2016 at 7:03 PM

    Sherrie, your pop-ups sounds like such a dream come true :) You are inspiring me in so many ways with your creativity. These blackberry toasts sound like the perfect way to celebrate summer berries. I love that sweet/savory mix too. Sending love, thanks for linking Lily’s post. It’s all a lot to take in. x

  7. Reply

    Tessa | Salted Plains

    July 19, 2016 at 8:33 AM

    I am so excited you were able to recreate those pickled blackberries. And that truffled honey? Oh my, yes please.

    I truly am going to come STL for a pop-up one of these times – I cannot even wait! <3

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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