Ingredients
Directions
To a small saucepan add vinegar and maple syrup. Bring to a boil; then turn down to a simmer and reduce for 15 minutes or until the balsamic becomes thick and shiny.
As the vinegar is reducing, stir occasionally to prevent it from burning. Be mindful not to overcook the glaze, as it will begin to harden into a balsamic candy. Set aside.
In a small bowl, mix together sliced kumquats, pistachios, maple syrup, and the juice of one kumquat, set aside.
Toast your bread, then set it on separate plates in preparation for assembling the dish.
Spread the avocado mash between the slices and top with a small handful of microgreens or sprouts.
Then, add a generous helping of kumquat pistachio mixture, dividing it between the two slices.
Sprinkle with crushed red pepper flakes, if desired, and drizzle with balsamic glaze, if desired.
Slice in half and enjoy!
Chef’s Notes
Substitutions
In place of pistachios, try almonds, walnuts, pumpkin seeds, sesame seeds, or your favorite nut or seed.
In place of balsamic glaze, try a drizzle of tahini.
In place of kumquats, try calamansi, mandarin or tangerine segments or gooseberries.
Prep Ahead
Prepare the Balsamic Glaze ahead of time. Store in an airtight container in the refrigerator for up to 10 days.
What are Kumquats?
Kumquats are small, citrus fruits with a unique sweet-tart flavor. Unlike most citrus, their thin, edible peel is sweet, while the juicy flesh inside is tangy and slightly sour. They can be eaten whole, sliced into salads, blended into dressings, or used in jams and desserts. For a milder taste, rolling them between your fingers before eating can help release the natural sweetness of the peel. Kumquats are typically in season during winter and early spring and can be found in grocery stores, farmers' markets, Asian markets, or specialty produce sections.
Storage
Store kumquat toast in an airtight container in the refrigerator for up to 2 days.
2 servings
170g
- Amount per serving
- Calories278
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 93mg5%
- Total Carbohydrate 33g12%
- Dietary Fiber 11g40%
- Total Sugars 7g
- Includes 1g Added Sugars2%
- Protein 9g
- Calcium 81mg7%
- Iron 3.8mg22%
- Potassium 622mg14%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
To a small saucepan add vinegar and maple syrup. Bring to a boil; then turn down to a simmer and reduce for 15 minutes or until the balsamic becomes thick and shiny.
As the vinegar is reducing, stir occasionally to prevent it from burning. Be mindful not to overcook the glaze, as it will begin to harden into a balsamic candy. Set aside.
In a small bowl, mix together sliced kumquats, pistachios, maple syrup, and the juice of one kumquat, set aside.
Toast your bread, then set it on separate plates in preparation for assembling the dish.
Spread the avocado mash between the slices and top with a small handful of microgreens or sprouts.
Then, add a generous helping of kumquat pistachio mixture, dividing it between the two slices.
Sprinkle with crushed red pepper flakes, if desired, and drizzle with balsamic glaze, if desired.
Slice in half and enjoy!
