This Kumquat and Ricotta Crostini Recipe is a unique but easy finger food. A kumquat is a small fruit that resembles an orange, but you eat the peel! This appetizer may seem sophisticated but it is so simple and will easily impress your guests.
Kumquat and Ricotta Crostini is an easy appetizer you can make within 15 minutes with only 6 ingredients. Because you do not have to peel kumquat, you can quickly slice them for the perfect topping to your toasted crostini bread. My recipe for kumquat crostini is adapted from The Fresh Market and is super easy. It’s a fun easy finger food for any party!
As an Amazon affiliate, I earn a small amount from qualifying purchases.
Kumquat and Ricotta Crostini Recipe
This crostini recipe comes together in less than 15 minutes. Here are the ingredients you need:
- Sourdough baguette — I like to use the thinner loaves for a true crispy crostini, but you can also use wider loaves for a more chewy bruschetta texture. I also use sourdough baguettes for my guacamole bruschetta recipe.
- Olive oil — to brush on the bread slices before toasting and gives the golden color to the toasted baguette slices.
- Kumquats — these cute little small fruits resemble an orange, but you do not peel them! They are about the slice of a grape tomato, and are a bit tart. Kumquats are available during the months of November to March.
- Ricotta cheese — get the whole milk kind, trust me.
- Honey and hot sauce — I put these on the same line because you can decide to combine them before you drizzle it over the crostini slices, or control the spice by drizzling them separately. You can also decide to leave out the hot sauce altogether, but I think it adds a nice and necessary touch. (I don’t handle much spice, so you should be fine!)
- Candied walnuts — I have an EASY recipe for candied nuts, or you can buy them in the produce/nuts area for $$$ at your grocery store. They might be called caramelized walnuts at the store. They’re super delicious. Do not leave these off.
Remove seeds from kumquats — or don’t. When slicing the kumquats, look for the seeds. Some have them, some do not. If you see them, remove them. If not, no big deal! The seeds from this citrus fruit are completely edible.
How to eat a kumquat. You can eat the kumquat whole! You can eat the skin of a kumquat. For this recipe, though, you’re slicing the small fruit.
Other uses for kumquat. Kumquat fruit can be eaten raw and whole, or sliced for salads or a topping like their used in this crostini recipe. Kumquats are also cooked to make jellies, marmalades or other spreads.
It’s kumquat, not cumquat. Ok, so who really cares about the spelling? I don’t. But, I thought it was funny that this spelling kept coming up when I was researching.
How to make Kumquat and Ricotta Crostini
- Preheat oven to 450°F. Arrange baguette slices on a baking sheet and bake the baguettes for 8 to 10 minutes until crispy and golden.
- Spread ricotta cheese on each slice of toasted bread (crostini). Then top with a few kumquat slices on each crostini.
- You can combine the honey and hot sauce, or drizzle with the honey and then the hot sauce individually.
- Sprinkle with the walnuts for a perfect finish.
Scroll down for the full recipe ingredients and instructions.
What does a kumquat taste like?
A kumquat tastes more sour than sweet. The thick rind of the kumquat is sweet and the inside is tart. A bit opposite of the larger orange that this small fruit resembles!
If you eat the kumquat whole, it will taste more tart because you’re getting all of the fruit juices at once. When they are sliced for a topping, such as in this recipe, they won’t be so overwhelmingly sour because you’re eating it in small doses. But, the sweetness from the honey really balances out the tartness well in this crostini recipe.
Since kumquat season is only November to March, you might want to make this during the off-season. Or, maybe you don’t want it as spicy or sweet. Try these recipe variations instead.
Substitute peeled mandarin oranges for kumquat. You cannot eat the peels of the mandarin oranges, but you can quickly peel them and chop them into little bites for the citrusy flavor topping to this recipe.
Use cream cheese instead of ricotta. Cream cheese will give it a more salty flavor and is a cheaper option. I prefer the less powerful flavor of ricotta, but the cream cheese works just fine, too!
More or less hot sauce. Vary up the heat by using the amount of hot sauce you prefer!
Switch up the nuts. You can use any kind of candied nut in this recipe. I can predict candied pecans being ah-mazing here.
More Easy Finger Foods
- Mini Pecan Pies
- Easy Deviled Eggs
- Guacamole Bruschetta
- Bacon Wrapped Jalapenos
- 2-Ingredient Pigs in a Blanket
Printable recipe is below. Leave a comment and star rating to let me know what you think!
Kumquat and Ricotta Crostini
- Preheat oven to 450°F. Arrange baguette slices on baking sheet and lightly brush with olive oil. Bake for 8 to 10 minutes until crispy and golden. Remove from oven and let cool.
- Spread ricotta on each baguette slice, then layer with a few kumquat slices. Drizzle with honey then hot sauce. Top with candied walnuts.
- Serve immediately, or store in the fridge up to 1 hour until ready to serve.