If you've ever gazed longingly at adorable little kumquats in the produce section but left them on the shelf because you didn't know what to do with them, this easy recipe is for you. Good kumquats are delicious raw—try one whole to be surprised by its sweet rind and sour pulp—but even less-than-perfect fruit performs well here.
This open-faced breakfast sandwich is creamy-sweet and easy to like but also slightly, intriguingly resinous, thanks to the rosemary. On plain old whole wheat bread, we gobbled it right up. It would make a show-stealing side at any brunch, and you might consider making a batch of this marmalade the next time you put together a cheese tray.
- 1/4 cup water
- 1/4 cup sugar
- 12 ounces kumquats, rinsed, cut into 1/4-inch rounds, and seeds removed
- 1/2 teaspoon black peppercorns, coarsely crushed
- 1/4 teaspoon finely chopped fresh rosemary, plus 1 small sprig
- 4 slices multigrain bread
- 6 tablespoons soft goat cheese
In a saucepan over medium-low heat, combine the water and sugar and stir occasionally until the sugar has dissolved. Add the kumquats, peppercorns, and fresh rosemary sprig. Stir to mix, making sure to bury the rosemary in the fruit.
Bring to a simmer and cook for 10 to 15 minutes, until the kumquats are translucent and the liquid has reduced to the consistency of a thin syrup.
Remove from the heat and discard the sprig of rosemary (and any needles that may have separated). Add the chopped rosemary and set aside to cool.
Lightly toast the bread. Evenly spread the goat cheese on each slice of bread and top with a generous amount of kumquat marmalade. Leftover marmalade keeps well in the refrigerator for several weeks.