This is the perfect quick weekday lunch or dinner. We love kumquats this time of year for their sweet complex flavor and tons of health benefits. They pair perfectly with creamy avocados and fresh ricotta.
For the pickled kumquats:
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4 cups sliced organic kumquats
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1 cup warm water
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1 cup rice vinegar
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2 tablespoons agave
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1/4 tsp. sea salt
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1/4 tsp. crushed black pepper
For the toast:
- 1 organic haas avocado
- 2 slices of sourdough
- Sea Salt
- Chili pepper flakes
- 2 Tbs slices pickled kumquats
- ¼ cup micro cilantro
- 5 fresh mint leaves
- Raw honey
- Top with a poached egg (optional)
- Fresh ricotta
Instructions
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Slice your kumquats and add to a medium pan. Cover with about 1-inch of water. Bring to a simmer and cook for 10 minutes. Drain the liquid from the kumquat slices. Divide the drained kumquat slices between two mason jars.
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Stir together the warm water, rice vinegar, agave, salt and black pepper. Pour this mixture into the jar over the kumquat slices, filling the jar to the top. Seal the jar and transfer to your refrigerator to chill for 1 hour.
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When you’re ready to make your toast, cut your avocado and spread it on the toasted bread. Mash the avocado with your fork. Sprinkle with a pinch of salt and red pepper flakes. Top with some pickled kumquat slices, micro cilantro and a few fresh mint leaves. Drizzle with a little raw honey. Option to add fresh ricotta and a poached egg.
