Edible San Diego

Cardamom Honeyed Kumquats on Ricotta Toast

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Breakfasts

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Photography by Olivia Hayo

Prep Time
COOK TIME
SERVE
10 minutes
15 minutes

Cardamom Honeyed Kumquats on Ricotta Toast

Citrus brightens up the winter season, and there’s nothing quite like the glow of kumquats. With a sweet skin and tart interior they are a perfect fruit to match with sticky-sweet honey and aromatic cardamom. Spooned over fluffy ricotta on toasted bread its a dish that’ll shine even on the darkest morning.

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.
contributor208

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.

It wasn’t inevitable, but it sure is a good fit. Katie Stokes brings a love of family, nature, gardening, cooking, animals, reading and travel to her leadership of Edible San Diego.