Goat Cheese Toasts with Pickled Blueberries

To pickle blueberries, place vinegar, water, peppercorns, allspice, fennel seeds, cloves and cinnamon stick in a nonreactive saucepan. Bring to a boil over medium heat and simmer about 5 minutes. Add blueberries and continue to simmer until heated through, about 5 minutes, occasionally shaking the pot gently. As the blueberries begin to swell and darken, remove pan from heat and allow to stand at room temperature for up to 12 hours.

Drain berries and return liquid to the pan with cinnamon stick and some of the spices. Add sugar and bring to a boil. Boil until slightly thickened, about 5 minutes. Divide berries between 3 glass pint jars and ladle hot syrup over top. Allow to cool before covering with lids. Blueberries can be stored in the refrigerator for up to 6 months.

Preheat oven to 350°F. Thinly slice bread, lightly drizzle or brush with olive oil and season with salt and pepper. Toast until crisp, about 10 minutes. Spread the toasted bread slices with about 1 tablespoon peppered goat cheese and bake until edges are golden and cheese softens slightly, about 10 minutes. Top each toast with pickled blueberries and a few leaves of watercress or arugula, or serve individually on a small bed of greens drizzled with the pickled blueberry syrup.