Blood Orange Bruschetta
Ingredients
A note about gluten: When served on gluten-free bread or crackers, this recipe is gluten free.
4
blood oranges (or substitute tangerines), divided
¼ cup
Kowalski's Pure Honey
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more to taste
4 oz.
soft fresh goat cheese or mascarpone cheese, at room temperature
1 tsp.
grated blood orange zest
18 slices
French baguette (or other artisan bread choice), ½" thick, lightly toasted
Directions
- Using a vegetable peeler, remove peel (orange part only) from 2 oranges. Slice into very thin strips, then coarsely chop; set aside.
- Using a sharp knife, cut about ¼" from both ends of all 4 oranges, exposing the flesh. Set fruit on one end; slice off strips of peel and/or white pith using a steady downward motion, following the curve of the fruit.
- To segment, hold each orange in your open palm over a bowl; carefully slice between the membrane and the edge of each segment's flesh to remove the fruit. Squeeze membranes over the bowl to capture the remaining juice and pulp; discard membranes.
- Coarsely chop orange segments; add to the bowl with the orange juice and pulp.
- If necessary, add more freshly squeezed juice to the bowl to reach ½ cup combined fruit-juice mixture.
- Add reserved chopped orange peel to the bowl.
- Pour mixture into a saucepan with honey and pepper; bring to a boil over medium-high heat.
- Reduce to a simmer; cook until reduced to ½ cup, stirring frequently (10-12 min.).
- Let orange mixture cool.
- In a medium mixing bowl, mix cheese with grated zest.
- Spread toasted bread with cheese; top with orange mixture. Serve immediately.
