INSTRUCTIONS

1. Pickled strawberries: Place the cinnamon sticks, cloves, along with the vinegar in a medium sized pan.
2. Bring to a simmer over medium heat; cook for 5 minutes.
3. Stir strawberries into the vinegar; cook until heated through, about 5 minutes. As the strawberries heat, gently shake the pan. Do not stir to avoid breaking the berries. Remove from heat, allow to cool in the pan.
4. Remove the cinnamon stick and cloves. Now drain the liquid, placing the strawberries 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.
5. Set the pan over med/high heat. Stir in the white sugar; bring to a boil. Boil until thickened, about 4 minutes.
6. Now pour the thickened sauce in the jar with the strawberries.
7. To make the toast, toast the sourdough bread, top with a little bit of vegan butter, goat cheese or some other cheese, sliced basil and lemon zest.