Spiced kumquat chutney and ricotta toasts

Spiced kumquat chutney and ricotta toasts

Based on 9 ratings
In app
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
MetricImperial
4 slices
sourdough bread
1 tsp
ginger
tbsp
white wine vinegar
100 ml
water
70 g
sugar
2 tbsp
olive oil
4 sprigs
thyme
salt
vegetable oil

Utensils

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

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

Tags

More delicious ideas for you

or
To comment and share your experience, please sign up!