Honey softens tart kumquats in this savory-sweet, fancied up toast topped with fromage blanc, olive oil, pistachios, and plenty of flaky salt and pepper.
Kumquat Honeycomb Tartines
Ingredients:
- 2 slices bread, toasted
- 2-4 tablespoons fromage blanc
- 4 large kumquats, thinly sliced, seeds removed
- 2 chunks of honeycomb
- 1-2 tablespoons chopped pistachios
- honey, for drizzling
- good olive oil, for drizzling
- flaky salt and freshly cracked black pepper
Instructions:
Spread the toast with the fromage blanc and top with the kumquats, honeycomb, and pistachio. Drizzle with the honey, olive oil, salt, and pepper and serve.
Notes:
- You don't really need a recipe to make these, so feel free to play with the quantities depending on your taste and the size of your bread.
- These fairly small slices are from Grindstone Bakery's Gluten-Free Sprouted Seed Sourdough, which is made from freshly ground millet and quinoa.
- Fromage blanc is a lean cheese similar to ricotta; if you can't find any, feel free to substitute any soft cheese such as a good whole-milk ricotta or chèvre.
- Feel free to swap in other fruit for the kumquats such as pears in the fall, apricots in the spring, and peaches or plums in the summer.
- Nutritional values are based on one serving.
