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    Catalan Toasts and Kumquat Butter

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    Catalan Toasts and Kumquat Butter

    Serve as an accompaniment to the shellfish medley. Catalan toasts are thick slices of toasted country bread, rubbed with cut garlic and spread with fresh tomato pulp. This version replaces the tomatoes with piquant kumquat butter - each guest is given some toast, garlic and a portion of butter, so they can assemble it at the table themselves.

    • Preparation time: 10 minutes, plus at least 1 hour chilling
    • Cooking time: 5 minutes
    • Total time: 15 minutes, plus at least 1 hour chilling 60 minutes 15 minutes

    Serves: 6


    • 100g kumquats, roughly chopped
    • 1 small shallot, roughly chopped
    • 20g pack parsley
    • 200g butter, at room temperature
    • 1 country loaf, such as Waitrose Italian Style Ready To Bake Pane Rustico, thickly sliced
    • 6 unpeeled garlic cloves, halved


    1. Place the kumquats in a mini chopper or small food processor and blend until finely chopped but not puréed. Place in a medium bowl. Mince the shallot and parsley in the mini chopper, then add to the bowl with the kumquats.
    2. Add the soft butter and mash well with a fork until evenly combined. Season with freshly ground black pepper.
    3. Divide the mixture between 12 squares of baking parchment, each 15cm square. Either shape into rectangles and fold over the paper to form neat parcels or roll into cylinders and twist the ends together like sweet wrappers. Chill for at least 1 hour or up to a day ahead, but remove from the fridge about 30 minutes before serving, for the butter to soften a little for easy spreading.
    4. When ready to serve, toast the bread either on a hot griddle pan or under a grill.
    5. For each serving, place 2 slices of toast on each plate with 2 halved garlic cloves, for rubbing onto the toast, and 2 parcels of kumquat butter for spreading.

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    Cook's tips

    The kumquat butter freezes well and can be made up to a fortnight ahead.


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