2 teaspoons date syrup (plus about another teaspoon for drizzling at the end)
1 tablespoon olive oil
Sea salt
½ cup Ricotta Cheese
1 Baguette, sliced
Black sesame seeds (optional)
Instructions
Preheat the oven to 400 degrees
Place parchment paper on a lined sheet pan
Cut the kumquats into ¼ inch slices
In a small bowl, whisk together the date syrup, olive oil and salt. Add the kumquat slices to bowl and toss to coat.
Pour the kumquats onto the sheet pan and spread in one even layer. Bake for 15 minutes until caramelizing begins.
Remove the kumquats from the oven and let cool.
While the kumquats are cooling, place the slices of baguettes on a sheet pan and place in the oven for ~3-5 minutes until lightly toasted.
Remove the toasts from the oven and spread with some ricotta. Add 2 or 3 slices of kumquat, then drizzle a little more date syrup on top. Sprinkle with black sesame seeds (optional) and enjoy!
Recipe by Six Snippets at https://www.sixsnippets.com/roasted-centennial-kumquat-ricotta-toasts/