Spiced kumquat chutney and ricotta toasts

Based on 6 ratings

Johanna

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 👌
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
25 g
Fat
32 g
Carb
131 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
    • red onion
    • 1 tsp ginger
    • 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.
    • 1½ 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!