Sunday Brunch: Toast with Kumquat Marmalade and Goat Cheese

Name: Sunday Brunch: Toast with Kumquat Marmalade and Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black peppercorns, coarsely crushed; 0 teaspoons finely chopped fresh rosemary, plus 1 small sprig; 6 Tbsps soft goat cheese; 340 grams kumquats, rinsed, cut into 1/4-inch rounds, and seeds removed; 4 slices multigrain bread; 59 milliliters sugar; 59 milliliters water

Watching your figure? This vegetarian recipe has 235 calories, 9g of protein, and 6g of fat per serving. This recipe serves 4. A mixture of water, rosemary, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a saucepan over medium-low heat, combine the water and sugar and stir occasionally until the sugar has dissolved.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add the kumquats, peppercorns, and fresh rosemary sprig. Stir to mix, making sure to bury the rosemary in the fruit.

Ingredients you will need

Rosemary

Peppercorns

Kumquat

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.

Ingredients you will need

Kumquat

Syrup

Remove from the heat and discard the sprig of rosemary (and any needles that may have separated).

Ingredients you will need

Rosemary

Add the chopped rosemary and set aside to cool.

Ingredients you will need

Rosemary

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.

Ingredients you will need

Goat Cheese