Cardamom Honeyed Kumquats on Ricotta Toast

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.