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Cardamom Honeyed Kumquats on Ricotta Toast
Photography by Olivia Hayo
Prep Time | COOK TIME | SERVE |
|---|---|---|
10 minutes | 15 minutes |
Ingredients
- 1/2 cup honey
- 1/2 cup water
- 3 cardamom pods, gently cracked
- 3 cups kumquats, sliced
- crusty bread, cut into 1/2-inch slices
- ricotta cheese
- poppy seeds
Instructions
- In a medium saucepan over medium heat, combine the honey, water, and cardamom pods. Bring to a simmer and stir until honey dissolves. Add the kumquats and bring the mixture back to a simmer for 10 minutes or until the liquid slightly thickens and kumquats are translucent. Remove the pan from the heat and let cool. Discard cardamom pods.
- Preheat oven to 350℉ and place rack in the middle position.
- Arrange bread slices on a baking sheet or directly on the rack and bake for 10 minutes, flipping halfway if needed.
- Spread a generous amount of ricotta cheese on each piece of toast and top with a few spoons of honeyed kumquats. Garnish with a pinch of poppy seeds.
- Store the leftover honeyed kumquats in an airtight container in the refrigerator for up to 1 week.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
