Spiced kumquat chutney and ricotta toasts

Step 1/4

• 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

• 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

• 4 slices sourdough bread

• grill pan

Toast sourdough bread in a grill pan.

Step 4/4

• 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!