Spicy Kumquat and Whipped Ricotta Crostini
Kumquats are a curious little fruit. They look almost identical to an orange, except for the fact that they are only a fraction of the size. And the entire thing is edible. That’s right. You can eat the peel, flesh and even the seeds. Just pop the whole fruit straight into your mouth for a surprising burst of sweet and tart flavors!
While kumquats can be eaten raw, I prefer to cook them briefly to help soften their peel and mellow out some of their tartness. For these Spicy Kumquat and Whipped Ricotta Crostini, I made a quick and dirty marmalade by heating the kumquats on the stove with some sugar and a roughly sliced jalapeño pepper. Then I used that mixture to top some toasted bread slices that were slathered in a little bit of whipped ricotta cheese. Totally life altering. Savory, sweet and just enough subtle warmth from the jalapeño pepper to keep things interesting. These would make perfect little appetizers for Easter!
While kumquats can be eaten raw, I prefer to cook them briefly to help soften their peel and mellow out some of their tartness. For these Spicy Kumquat and Whipped Ricotta Crostini, I made a quick and dirty marmalade by heating the kumquats on the stove with some sugar and a roughly sliced jalapeño pepper. Then I used that mixture to top some toasted bread slices that were slathered in a little bit of whipped ricotta cheese. Totally life altering. Savory, sweet and just enough subtle warmth from the jalapeño pepper to keep things interesting. These would make perfect little appetizers for Easter!
Ingredients
- For the Kumquat Topping
- 1 pint kumquats
- 1/2 cup sugar
- 1 jalapeño pepper, thickly sliced
- 2 tablespoons water
- For the Whipped Ricotta
- 1 cup ricotta cheese
- 2 tablespoons milk
- Sea salt
- For Assembly
- 1 rustic French baguette
- About 2 tablespoons extra-virgin olive oil
- Black pepper
Instructions
- Prepare the kumquat topping. Remove and discard any woody stems from the ends of the kumquats. Then slice each kumquat into thirds. Add the sliced kumquats to a medium-sized non-reactive saucepan along with the sugar, stirring to coat the kumquats in the sugar. Let sit at room temperature for 20 minutes. Then add the jalapeño pepper and 2 tablespoons of water to the saucepan. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring frequently. Cook the kumquats for about 5 minutes, until they have softened slightly and the rinds appear glossy and bright orange. Remove from the heat and set aside to cool. Remove and discard the jalapeño slices.
- Make the whipped ricotta. Add the ricotta cheese, milk and a pinch of sea salt to the bowl of your stand mixer with the whisk attachment. Whisk on high until smooth. Set aside.
- Meanwhile, prepare the bread. Pre-heat your oven to 375 degrees. Cut the baguette into approximately 1/2-inch thick slices and arrange on a rimmed baking sheet. Brush the tops of the bread with some of the olive oil. Transfer to your pre-heated oven and bake for about 5 minutes, just until the bread is warmed through and starting to crisp around the edges. Remove from the oven.
- Assemble the crostini. Spread the whipped ricotta onto the warmed bread. Top with the kumquat mixture (I used a fork to do this so any excess liquid would drain away) and some freshly ground black pepper. Serve immediately.
