Kumquat Crostinis

I enjoyed an awesome cooking class at Williams-Sonoma on Sunday that featured dishes involving citrus. I learned all about different citrus; when it's in season(now), how to cut it and zest it, and where different varieties come from. This is a little appetizer that will WOW your guests! More to come with citrus. Serves 20

The beautiful kitchen that I aspire to have one day!

Ingredients

1 baguette, sliced into twenty pieces
20 kumquats, diced with seeds removed (you eat the outside too!)
1 container of chevre OR homemade ricotta
-Ina Garten has a great recipe in her new cookbook
1 bunch thyme, chopped
extra virgin olive oil
salt and pepper

Preheat oven to 350 F
On a baking sheet, sprinkle sliced bread with olive oil on each side
Cook for about 3 minutes per side, until crispy
Meanwhile mix thyme and chevre
When the bread has cooked for one minute, top with cheese and sprinkle with kumquat