Pickled Radish Cheese Toast
By Jill Holter
- 1 cup water
- 1 cup white or apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cups sliced radishes
- Thinly sliced onion
- 1 loaf of crusty bread from the Market, thinly sliced and toasted
- 4 ounces fresh spreadable goat cheese from Singing Hills Dairy
To pickle the radishes, bring water, vinegar, sugar and salt to a boil in a sauce pan. Place radishes and onion in a wide mouth pint jar. Pour boiling brine over vegetables, seal jar and turn upside down on counter. After an hour, turn right side up, and refrigerate up to 2 months. Can be used right away, in a few days, or in several weeks.
To make the cheese toasts, simply spread goat cheese on toasts and top with a few pickled radishes.