I’ve been experimenting with gluten-free baking for a few months now and have had quite a few failures. I would say maybe one in every ten gluten-free experiments actually turns out to be worth making again. This is one of those experiments, which was enjoyed immensely by both gluten eaters and gluten avoiders.
We first discovered kumquats a few years ago, and were amazed that you could just pop the tiny, elliptical bright orange fruits into your mouth, rind and all. The unconventional citrus fruits have a tart pulp on the interior and sweet pith on the exterior. The contrasting flavors tantalize your taste buds in every bite. While often a rarity in grocery stores, we recommend you keep an eye out for them around the winter months and enjoy them whole, or as a standout in any tart, sweet syrup or puree.
For a quick and stunning hors d’oeuvre, we recommend thinly slicing the kumquats, and candying them over the stove with a touch of thyme. We then spoon the vibrant compote atop a block of baked feta cheese. The creamy, pungent, salty feta melts slightly in the oven and pairs perfectly with the super sweet kumquat topping. We spread the decorative melted cheese atop toasted sliced bread with a sprinkling of pleasantly spicy pink peppercorns.