Sweet Bruschetta with Kumquat Tangerine Syrup

1. 1

   Preheat oven to 350F.

2. 2

   With a sharp thin knife thinly slice kumquats crosswise, removing seeds.

3. 3

   Break cinnamon sticks in half.

4. 4

   In a small saucepan bring sugar, corn syrup, and water to a boil with cinnamon sticks, stirring until sugar is dissolved.

5. 5

   Add kumquats and gently simmer until kumquats are translucent and syrup is slightly thickened, about 15 minutes.

6. 6

   Diagonally cut eight 1/2-inch-thick slices from baguette and melt butter.

7. 7

   Lightly brush butter onto both sides of baguette slices and arrange on a baking sheet.

8. 8

   Toast slices in upper third of oven until pale golden, about 10 minutes.

9. 9

   Squeeze juice from 2 tangerines and pour through a sieve into kumquat mixture.

10. 10

    With a sharp knife cut peel from remaining 2 tangerines, including all white pith, and cut sections free from membranes.

11. 11

    Squeeze any juice from membranes into kumquat mixture.

12. 12

    Bring kumquat mixture to a simmer and add tangerine sections.

13. 13

    Remove pan from heat.

14. 14

    Dip toasts into syrup to coat both sides and arrange 2 toasts on each of 4 small plates.

15. 15

    Spoon fruit and remaining syrup over toasts and garnish each serving with a piece of cinnamon stick.

* Per serving · 4 servings · Values may vary.

No additional tips available.