"For an unexpectedly good hors d'oeuvre, char tangerines. Yes, tangerines. Letting the blackened citrus steep in an herby oil yields a sweet, silky and pleasantly bitter result. This recipe for charred tangerines on toast was the first recipe I got a lot of confused comments about. And I understand. It's a little strange. But I also will say it's really good."
"Tangerines are sweet and acidic and juicy, not unlike tomatoes. And charring the outside gives them this savory, bitter edge that makes kind of, like, these juicy, bittersweet, almost, like, Gushers. I like to serve it on a bed of something creamy like burrata or creme fraiche, and then on a piece of toast. So you have crispy, creamy. I'm telling you, these charred tangerines give you everything you want in an appetizer."
Char tangerines until blackened, then let them steep in an herby oil to yield a sweet, silky and pleasantly bitter citrus. The charring adds a savory, bitter edge that balances the fruit's natural sweetness, acidity, and juiciness. The texture becomes silky and almost like a juicy, bittersweet candy. Serve the charred tangerines on a bed of burrata or creme fraiche atop toasted bread to provide creamy and crispy contrast. The combination produces a layered appetizer with sweet, acidic, savory, bitter, creamy, and crunchy elements that delivers unexpected depth and balance.
Read at www.nytimes.com
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