This is a spin on the cream cheese and jam sandwich. We thought the tartness of the goat cheese would marry well with the sweetness of the marmalade, with the rosemary accent to wake you up in the gentlest, nicest of ways and the multigrain bread sending you off on your day feeling you’ve eaten a meal. The marmalade could certainly be made with oranges or grapefruit—the rosemary would complement them as well.
Recipe information
Yield
makes 4 open-faced sandwiches
Ingredients
Preparation
Step 1
In a saucepan over medium-low heat, combine the water and sugar and stir occasionally until the sugar has dissolved. Add the kumquats, pepper corns, and fresh rosemary sprig. Stir to mix, making sure to bury the rosemary in the kumquats. Bring to a simmer and cook for 10 to 15 minutes, until the kumquats are translucent and the liquid has reduced to the consistency of a thin syrup. Remove from the heat and discard the sprig of rosemary and any needles that may have separated. Add the chopped rosemary and set aside to cool. Once cold, transfer to a container.
Step 2
Lightly toast the bread. Evenly spread the goat cheese on each slice of bread and top with a generous amount of the kumquat marmalade. Cut each slice in half (if desired) and serve. (Any leftover marmalade keeps well in the refrigerator for several weeks.)
