I'm not much of a marmalade man, and I don't eat a lot of toast. So why are you looking at some kumquat-rosemary marmalade and goat cheese on toast? In my defense, the recipe came from Tom Colicchio's 'wichcraft, and every other recipe I've made from that cookbook has been exceptional. Plus, you don't just buy the marmalade, you actually make it from scratch.
Making marmalade sounds a lot harder than it actually is. In fact, you simply cook sliced kumquats and rosemary in a simply syrup for about 15 minutes. Let it cool, and you're done. The result is pleasantly tart and vibrant, which is also luckily not too sweet. It's kind of remarkable.
But the marmalade is only one part of the equation. The earthy goat cheese helps balance the flavors of this open faced sandwich. Serve this with a fried egg, and you're set.
- Yield:serves 2 to 3
- Active time: 15 minutes
- Total time:45 minutes
- 1/4 cup water
- 1/4 cup sugar
- 12 ounces kumquats (about 25), rinsed, sliced into 1/4-inch rounds, seeds removed
- 1/2 teaspoon black peppercorns, crushed
- 1 sprig fresh rosemary, plus 1/4 teaspoon fresh rosemary, finely chopped
- 4 slices multi-grain bread, toasted
- 6 tablespoons soft goat cheese
In a saucepan, combine the water and sugar and cook over medium-low heat, stirring occasionally, until sugar has dissolved. Add the sliced kumquats, black peppercorns, and rosemary sprig. Stir well, and then simmer until kumquats are starting to become translucent and liquid has reduced to a syrup, 10 to 15 minutes.
When done, turn off the heat and remove the rosemary sprig. Add the chopped rosemary and stir well. Set aside and allow to cool, about 15 minutes.
Spread 1 1/2 tablespoons of the goat cheese on top of each slice of toast. Add some of the marmalade and serve.