Spicy Kumquat and Whipped Ricotta Crostini

Spicy Kumquat and Whipped Ricotta Crostini | www.floatingkitchen.net
  • Spicy Kumquat and Whipped Ricotta Crostini
Posted on March 24, 2016

Easter is on Sunday and I have a very serious confession to make to you all.

I don’t like eggs. Scrambled, fried, poached. No thanks. I won’t even sit next to a tray of deviled eggs at the dinner table.

Now, if you wanted to whip some eggs into a meringue or bake up a Dutch baby, I’m totally cool with that. Quiche is even alright with me too sometimes (mostly because there is pie crust, cheese and veggies involved). But straight up eggs, I just can’t do.

I know. I’m a weirdo. The whole #putaneggonit trend that’s been popular the last few years is completely lost on me. And if I’m being 100% honest, I have to admit that it even makes me a little bit squeamish at times.

But given that Easter and eggs go hand and hand, I decided to talk about something else that was kind of egg shaped: kumquats. The fruit that is as fun to eat as it is to say!

Ugh. My jokes are so lame. Sorry. Also, was that too far of a reach with the whole egg tie in? I don’t know. I need help.

Kumquats | www.floatingkitchen.net

Kumquats are a curious little fruit. They look almost identical to an orange, except for the fact that they are only a fraction of the size. And the entire thing is edible. That’s right. You can eat the peel, flesh and even the seeds. Just pop the whole fruit straight into your mouth for a surprising burst of sweet and tart flavors!

While kumquats can be eaten raw, I prefer to cook them briefly to help soften their peel and mellow out some of their tartness. For these Spicy Kumquat and Whipped Ricotta Crostini, I made a quick and dirty marmalade by heating the kumquats on the stove with some sugar and a roughly sliced jalapeño pepper. Then I used that mixture to top some toasted bread slices that were slathered in a little bit of whipped ricotta cheese. Totally life altering. Savory, sweet and just enough subtle warmth from the jalapeño pepper to keep things interesting. These would make perfect little appetizers for Easter!

Want some more kumquat inspiration? My friend Amanda has a recipe for Pickled Kumquats with Pink Peppercorns on her site. Go check it out!



Spicy Kumquat and Whipped Ricotta Crostini

Yield: Serves 10-12

Spicy Kumquat and Whipped Ricotta Crostini


  • For the Kumquat Topping
  • 1 pint kumquats
  • 1/2 cup sugar
  • 1 jalapeño pepper, thickly sliced
  • 2 tablespoons water

  • For the Whipped Ricotta
  • 1 cup ricotta cheese
  • 2 tablespoons milk
  • Sea salt

  • For Assembly
  • 1 rustic French baguette
  • About 2 tablespoons extra-virgin olive oil
  • Black pepper


  1. Prepare the kumquat topping. Remove and discard any woody stems from the ends of the kumquats. Then slice each kumquat into thirds. Add the sliced kumquats to a medium-sized non-reactive saucepan along with the sugar, stirring to coat the kumquats in the sugar. Let sit at room temperature for 20 minutes. Then add the jalapeño pepper and 2 tablespoons of water to the saucepan. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring frequently. Cook the kumquats for about 5 minutes, until they have softened slightly and the rinds appear glossy and bright orange. Remove from the heat and set aside to cool. Remove and discard the jalapeño slices.
  2. Make the whipped ricotta. Add the ricotta cheese, milk and a pinch of sea salt to the bowl of your stand mixer with the whisk attachment. Whisk on high until smooth. Set aside.
  3. Meanwhile, prepare the bread. Pre-heat your oven to 375 degrees. Cut the baguette into approximately 1/2-inch thick slices and arrange on a rimmed baking sheet. Brush the tops of the bread with some of the olive oil. Transfer to your pre-heated oven and bake for about 5 minutes, just until the bread is warmed through and starting to crisp around the edges. Remove from the oven.
  4. Assemble the crostini. Spread the whipped ricotta onto the warmed bread. Top with the kumquat mixture (I used a fork to do this so any excess liquid would drain away) and some freshly ground black pepper. Serve immediately.


  • I love that you so often find these wonderful uses for less popular ingredients like kumquats, Liz! These crostini look like they’d be the perfect bruch app for Eater!


    • Thanks, Tori! You’re the best!

  • Loving the beautiful colour of those kumquats! What a great app 🙂 My daughter won’t go near eggs either.


    • Glad I’m not the only egg-hater. I feel like people always think I’m crazy when I tell them that!

  • Serious confession…I’ve never tried a kumquat! On my list though cause these are beauties Liz!


    • Oh you must! They are kind of weird and awesome all at the same time!

  • Ohhhhh sista, these look amazing! I’m all about eggs in every form, but can always get on board with a dutch baby or these delish crostinis…Kumquats…it’s been AGES since I’ve had one and I’m thinking I need to change that lickety split. Double ricotta me, baby!


    • Kumquats are so fun. I don’t eat them nearly enough! And always double down on the ricotta. Always.

  • Whoa! I had no idea you didn’t like eggs! I suppose I can get over it since you made this gorgeous crostini. I have yet to eat or make anything with kumquats, but this looks super easy…plus whipped ricotta so you know it’s gonna be good!


    • This is super duper easy. And yes, I’m an egg hater. I’ve hidden my shame for long enough! 🙂

  • Girl I feel this! It wasn’t hard for me to give up eggs when I went vegan-ish so when people talk about poaching an egg or putting them on ALL the things, I’m just not interested. Also, I’ve never done anything with kumquats (I know!), so this is making me think it’s time!


    • Yeah, I certainly wouldn’t be missing any eggs either! Hurry up and get some kumquats before they’re all gone for the season!

  • WOw, I’ve never had kumquats, but they look seriously stunning here! I am absolutely loving the whipped ricotta- pinning 🙂


    • You gotta try them out, Medha!

  • What?! You don’t like eggs? Craziness. I respect it though. You can’t like everything. Me, I hate milk. Gross. Anyways. These are beautiful, and yes, kumquats are fun to say, and so pretty to look at!


    • Thanks for understanding, Nicole. Ha ha ha! 🙂

  • Well, I have to say I do LOVE eggs…but more than that I love CHEESE. Specifically fresh ricotta on all the things. These are such perfect toasts!


    • Cheese is always a good idea! Thanks, Joanne!

  • This is such a creative recipe, and gorgeous, too — sharing <3


    • Thanks, Sue! You’re the best!

  • Liz, you don’t like eggs?!!! Well, with this gorgeous appetizer, we forgive you! 😛 anything with whipped ricotta, I am a fan! LOVE this crostini!!!! so pretty!


    • I know! Everyone thinks I’m crazy for not liking eggs. I try to like them. But I just can’t seem to do it. Sigh.

  • I’ll never serve you eggs, Liz. Promise! (no judgement either) 😀 . I love your crostini recipes; they always make me drool. You had me at jalapeño with the subtle sweet of those little pops of sunshine. And that ricotta! GAH!! I’ve gotta get on the Kumquat train, because I am completely clueless. I’m curious and am willing to try tho! Thank you for this luscious, delicious and crave-worthy recipe!!


    • Oh I think you’ve love kumquats, Traci! And thanks for respecting my egg-hating ways. 🙂

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