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.
Prep Time: 5minutes
4large kumquats, thinly sliced, seeds removed
2chunks of honeycomb
honey, for drizzling
good olive oil, for drizzling
flaky salt and freshly cracked black pepper
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.
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.