Ingredients
Units
Scale
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