Kumquat-Peppercorn Compote with Cow's Milk Cheese |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This easy-to-make compote works nicely with many different cheeses, but an aged sheep's milk cheese is particularly good. Although the compote[ is sweet, you can easily turn this into a savory course by adding a bit of prosciutto along with the cheese. In that case, think about serving this cheese plate before the meal, as an hors d'oeuvre.] Ingredients:
1 cup water |
1/4 cup sugar |
1/4 pound kumquats, cut crosswise into 1/8-inch-thick slices and seeded |
2 teaspoons whole peppercorns |
1 star anise |
6 large slices hearty italian-style bread |
6 ounces aged cow's milk cheese (or use any aged goat's or sheep's milk cheese) |
Directions:
1. Preheat the oven to 450 degrees F.
2. To make the compote: In a medium heavy-bottom pot, bring the water and sugar to a boil. Continue cooking until the mixture is reduced by half, about 5 minutes. Turn the heat to medium-low and add the remaining ingredients except the cheese and bread. Cook, stirring occasionally, until the kumquats are soft, 5 to 6 minutes. Let cool to room temperature. (Makes about 1/2 cup.)
3. Cut the bread slices into 3 pieces each. Place on a baking sheet and toast in the oven until light brown. Turn the slices and toast. Let cool completely.
4. To serve, place a little compote on each slice of bread. Serve the cheese alongside.
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