Pickled Blueberry Toast with Basil and Lemon
Lately I’ve been all about creating effortless toasts. While I love your basic avocado toast, it’s fun to mix it up, and even more fun to mitigate waste! If there is one thing that goes bad so fast, it’s berries. Rather than freezing them, dehydrating them, I love to pickle them. Everyone pickles red onion, but I promise, berries are a million times better. That being said, I wanted to revisit my favorite pickled blueberries and create a fun festive toast that’s good year round.
Just like that the vegan Pickled Blueberry Toast with basil and lemon was born!
If you’re searching for the perfect vegan cheese for this toast, you have to try my vegan Herb Cashew Cheese! I love this cheese as it packs dry and fresh herbs, tons of flavor, you could even throw in spinach to not only garner more nutrients, but create a gorgeous hue! It’s packed with protein, filling, the texture is perfect, you could enjoy it by itself or throw in a pasta dish.
Now lets talk about these pickled blueberries! Since social distancing and experiencing a lack of food options, I’ve been trying pickling recipes. It’s a great way to salvage food on the way out and they can enhance countless dishes. While I love pickled veggies, I had yet to explore pickled fruit. What’s great about these blueberries, is honestly, everything! The flavor is much more impactful. They have a hint of sweet and spice and will leave you just thinking, wow. If you feel lost with what to do with pickled blueberries, you can really put them on anything as they are just that good!
What’s great this recipe? Everything. You can use these pickled blueberries on anything, but I love how seamless a morning toast is! These berries are quick easy, affordable, pack tons of flavor, this toast is perfect for any season, you can use small pieces of bread for entertaining, and make for the perfect bite with a glass of wine!
If you’re all about all things pickled, you have to try this new recipe for pickled blueberry toast with basil and lemon!
Why this recipe is great:
Quick
Easy
Affordable
Flavor packed
Perfect for entertaining
Perfect for any season
Cheese + blueberries can be used in other dishes
Pickled Blueberry Toast with Basil and Lemon
- Total Time: 15 mins
- Yield: 1 - 2 cups Pickled Blueberries 1x
Ingredients
Pickled Blueberries:
- 2 cups fresh blueberries
- 2 whole cloves
- 1 cinnamon stick
- 3/4 cup red wine vinegar
- 2 tbsp sugar
Other:
- Sourdough Bread
- 2 tbsp goat cheese or vegan feta cheese
- 1 tsp lemon zest
- 3 basil leaves
- 1 tsp vegan butter
Instructions
- Pickled blueberries: Place the cinnamon sticks, cloves, along with the vinegar in a medium sized pan.
- Bring to a simmer over medium heat; cook for 5 minutes.
- Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, allow to cool in the pan.
- Remove the cinnamon stick and cloves. Now drain the liquid, placing the blueberries into a jar and the liquid back into the pan. If you’d like an easier removal you can use a cheese cloth to hold the cinnamon/cloves and then remove at the end.
- Set the pan over med/high heat. Stir in the white sugar; bring to a boil. Boil until thickened, about 4 minutes.
- Now pour the thickened sauce in the jar with the blueberries.
- To make the toast, toast the sourdough bread, top with a little bit of vegan butter, goat cheese, sliced basil and lemon zest.
- Prep Time: 5 mins
- Cook Time: 10 mins
