Sunday night my husband and I attended a master class at Publican Quality Bread taught by head baker Greg Wade. We enjoyed an outstanding dinner prepared to complement the bread by Missy Corey, Chef de Cuisine at Publican Quality Meats. We ate cheese and charcuterie with seeded rye crackers; head cheese with hollandaise, poached egg and pea shoots on rye english muffin; and fabada, a spanish-style cider stew, with ciabatta. While devouring the delicious meal, Greg Wade shared recipes and techniques for creating artisan bread at home and in a commercial bakery. He enthusiastically explained the importance of quality ingredients, natural fermentation, mixing, shaping, and baking. A wide selection of the breads we tasted in our class are available locally at Publican Quality Meats.
Yesterday, I searched for recipes to highlight the artisan bread we brought home with us from our class. I was inspired by recipes for Roasted Winter Citrus on Joy the Baker and Broiled Citrus + Ricotta Toast on Sunday Suppers. For the Carmelized Winter Citrus and Ricotta on Toast, I decided to omit grapefruit and add mandarinquats; I love the addition of the mandarinquats because the unpeeled fruit adds another layer of texture and flavor to the toast. I paired the caramelized citrus with Ricotta di Bufala.
Caramelized Winter Citrus with Ricotta on Toast
(recipe inspired by Joy the Baker’s Roasted Winter Citrus and Sunday Suppers’ Broiled Citrus + Ricotta Toast)
- 5-6 mandarinquats
- 1 cara cara orange
- 1-2 blood oranges
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon sugar
- 4 slices artisan bread, cut in half
- 1 cup fresh ricotta
Heat the oven to broil.
Cut the mandarinquats in ⅛ inch slices and remove any seeds. Peel the cara cara and blood oranges by removing a ½ inch slice from the top and bottom. Set the oranges upright on a cutting board and carefully remove all of the peel and the pith following the curve of the fruit. Cut the oranges into ¼ inch slices. Arrange the mandarinquat and orange slices on a parchment lined baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle the citrus with the sugar.
Place the baking sheet under the broiler for 5 minutes, watching carefully to avoid burning, until the fruit begins to caramelize on the edges. Remove from the broiler and allow to cool slightly.
Brush the bread with the remaining olive oil and grill or broil for 3-4 minutes, flipping half way through the cooking time, until golden and crisp around the edges. Alternatively, toast the bread and drizzle with olive oil.
Transfer the toast to a platter and serve with the roasted citrus and fresh ricotta.