Spiced kumquat chutney and ricotta toasts

Based on 5 ratings
Johanna

Johanna

“Swap out ricotta and pair the chutney with any other cheese you like. Stored in a clean jar in the fridge the chutney will last at least a couple of weeks!”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g kumquats
200 g ricotta cheese
4 slices sourdough bread
red onion
1 tsp ginger
chili
½ lemon
1½ tbsp white wine vinegar
100 ml water
70 g sugar
2 tbsp olive oil
4 sprigs thyme
salt
pepper
vegetable oil
Metric
Imperial

Utensils

  • cutting board
  • knife
  • fine grater
  • citrus press
  • saucepan
  • rubber spatula
  • grill pan
  • bowl (small)

Nutrition per serving

Cal
923
Protein
25g
Fat
32g
Carb
131g

Step 1/4

Slice kumquats and remove any seeds. Mince red onion and ginger. Finely slice red chili pepper. Zest and juice lemon.
  • 300 kumquats
  • 1 red onion
  • 1 tsp ginger
  • 1 chili
  • ½ lemon
  • cutting board
  • knife
  • fine grater
  • citrus press

Slice kumquats and remove any seeds. Mince red onion and ginger. Finely slice red chili pepper. Zest and juice lemon.

Step 2/4

In a saucepan, sauté onion and ginger in a little vegetable oil until translucent, approx. 5 min. Add kumquats and sauté briefly. Deglaze with white wine vinegar, water, and sugar. Let simmer for approx. 20 min. Add the chili pepper and season with salt.
  •  tbsp white wine vinegar
  • 100 ml water
  • 70 sugar
  • salt
  • saucepan
  • rubber spatula

In a saucepan, sauté onion and ginger in a little vegetable oil until translucent, approx. 5 min. Add kumquats and sauté briefly. Deglaze with white wine vinegar, water, and sugar. Let simmer for approx. 20 min. Add the chili pepper and season with salt.

Step 3/4

Toast sourdough bread in a grill pan.
  • 4 slices sourdough bread
  • grill pan

Toast sourdough bread in a grill pan.

Step 4/4

Mix ricotta with olive oil, lemon zest and juice, salt, and pepper. Spread ricotta onto toasted bread and top with kumquat chutney. Garnish with fresh thyme leaves. Enjoy!
  • 200 ricotta cheese
  • 2 tbsp olive oil
  • pepper
  • 4 sprigs thyme
  • bowl (small)

Mix ricotta with olive oil, lemon zest and juice, salt, and pepper. Spread ricotta onto toasted bread and top with kumquat chutney. Garnish with fresh thyme leaves. Enjoy!