Pickled Strawberry Crostini
For the Pickled Strawberries, place the sliced strawberries in a jar. Add the vinegar, sugar, peppercorns, and salt. Top off with water. Secure the lid and shake gently to combine. Place in the refrigerator for at least two hours, or up to two days. The longer they sit, the mushier they get!
For the crostini, slice your French bread and fry, grill, or toast. Smear the goat cheese on the toast and top with a few strawberries. Smash them gently with a fork. Sprinkle with bits of thyme, a drizzle of honey, and a hit of salt.