Spiced kumquat chutney and ricotta toasts

Spiced kumquat chutney and ricotta toasts

Based on 9 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"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 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

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

Utensils

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

How-To Videos

how-to-cut-an-onion

How to cut an onion

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal923
Fat32 g
Protein25 g
Carb131 g
  • Step 1/4

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

  • Enjoy your meal!

    Spiced kumquat chutney and ricotta toasts

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