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