Blood Orange Bruschetta

Blood Orange Bruschetta

Makes 18

Ingredients

A note about gluten: When served on gluten-free bread or crackers, this recipe is gluten free.

4 blood oranges (or substitute tangerines), divided
¼ cup Kowalski's Pure Honey
¼ tsp. freshly ground Kowalski's Black Peppercorns, plus more to taste
4 oz. soft fresh goat cheese or mascarpone cheese, at room temperature
1 tsp. grated blood orange zest
18 slices French baguette (or other artisan bread choice), ½" thick, lightly toasted
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Directions
  1. Using a vegetable peeler, remove peel (orange part only) from 2 oranges. Slice into very thin strips, then coarsely chop; set aside.
  2. Using a sharp knife, cut about ¼" from both ends of all 4 oranges, exposing the flesh. Set fruit on one end; slice off strips of peel and/or white pith using a steady downward motion, following the curve of the fruit.
  3. To segment, hold each orange in your open palm over a bowl; carefully slice between the membrane and the edge of each segment's flesh to remove the fruit. Squeeze membranes over the bowl to capture the remaining juice and pulp; discard membranes.
  4. Coarsely chop orange segments; add to the bowl with the orange juice and pulp.
  5. If necessary, add more freshly squeezed juice to the bowl to reach ½ cup combined fruit-juice mixture.
  6. Add reserved chopped orange peel to the bowl.
  7. Pour mixture into a saucepan with honey and pepper; bring to a boil over medium-high heat.
  8. Reduce to a simmer; cook until reduced to ½ cup, stirring frequently (10-12 min.).
  9. Let orange mixture cool.
  10. In a medium mixing bowl, mix cheese with grated zest.
  11. Spread toasted bread with cheese; top with orange mixture. Serve immediately.