Charred Tangerines on Toast
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7 to 9tangerines or clementines
- ¼cup plus 2 tablespoons extra-virgin olive oil (preferably something fruity)
- 1sprig rosemary or thyme
- 1teaspoon honey
- 4cloves
- ½teaspoon red-pepper flakes
- Kosher salt and black pepper
- Toasted baguette slices, for serving
- Flaky salt, for serving
Nutritional analysis per serving (8 servings)
132 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 1 gram protein; 203 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the tangerines or clementines, discarding the skins. Remove any thick pith and strings from the peeled fruit, but leaving the membranes intact, and separate the fruit into segments. Set aside.
- Step 2
In a large skillet over the lowest possible heat, combine ¼ cup oil with the rosemary or thyme, honey, cloves and red-pepper flakes. Season with salt and pepper. Simmer until the oil is fragrant and infused with the aromatics, about 10 minutes.
- Step 3
Transfer the mixture to a heatproof bowl and return the skillet to the stove. Crank the heat to high and add the remaining 2 tablespoons oil. Once the oil is just smoking, carefully add the fruit segments in a single layer (they may spatter a bit). Season with salt and pepper and cook until deep golden-brown, turning halfway through, about 1 or 2 minutes per side. Gently transfer the fruit to the infused oil.
- Step 4
Top each slice of baguette with charred fruit, a drizzle of the oil and some flaky salt—or let the fruit segments marinate in the oil at room temperature for up to 1 day. (They will keep in the refrigerator for up to 3 days. Allow to come to room temperature before serving.)
Private Notes
Comments
After reading the reviews, I sautéed the citrus instead of charring. Served with ricotta on baguette and it was lovely.
Was kinda curious after Louis Virtel mentioned it on the Keep It podcast, even though they panned it (or #keepit). I wanted to give it a shot anyhow. I think if I tried it again I would reduce the heat and double the honey. IT WAS SO BITTER. Like my 9th grade English teacher, on toast.
bonus-- great way for introverts to get rid of their guests
Tasty, but needs more oomph. I recommend adding even more herbs and spices to the oil, and letting the oil infuse a lot longer. Fresh is likely best as well; I used dried rosemary and dried thyme. I also did not have cloves and instead used pimento seeds. I would add much more pimento. Also recommend more honey in the infusion and drizzled after the fruit is charred. I also added a little apple cider balsamic vinegar, which I feel pumps up the flavor.
Sooo divine! Made as per instructions and it was delightful. Mildly sweet yet savory. My bet is that people finding it bitter used poor quality fruit and/or did not remove all the pith.
This was delicious, and a great way to use some clementines for someone who doesn't go through them quite quickly enough as is. I used rosemary in the oil and it was a beautiful flavor combination. My stove heats a little unevenly, so some segments fell apart, but that worked just fine as a bruschetta-like topping and still had excellent flavor. I added a little salt and pepper to ricotta and served that alongside. Both that and prosciutto were excellent additions. I'd make this again.