Appetizers, Brunch, Entertaining
by Alexandra Shytsman
YIELD: 1 cup of marmalade, 20 crostini
- 3 navel oranges (1 1/4 pounds), washed
- 1/2 cup filtered water
- 1/4 cup granulated sugar
- 1 baguette, cut into 1/3″ rounds
- Extra virgin olive oil, for drizzling
- 1 round of Le Pico
- Using a sharp chef’s knife, trim the top and bottom of each orange. Stand each orange on a flat side and gently run the knife around the outside, slicing off the very thin orange skin, making sure to leave any pith (the white part) behind, as it is bitter. Slice the skins into very thin strips and place into a medium pot.
- Run the knife around each orange again to remove all the pith; discard the pith. To segment the oranges, hold a fully peeled orange in your hand over the pot (to catch the juices). Using a sharp paring knife, begin cutting out the individual orange segments, separating them from the membrane, and drop the segments into the pot. At the end, squeeze out the leftover membrane and catch the juices in the pot. Repeat with the remaining oranges. (For a visual, look up “how to segment an orange” online).
- Add the water and sugar to the pot. Bring to a boil, reduce the heat to low, and gently simmer until the marmalade has thickened and most of the water has evaporated, stirring occasionally, 30-40 minutes.
- Transfer the marmalade to a jar and refrigerate until cool. (It might be refrigerated in an airtight container for up to 10 days, or frozen for several months).
- Meanwhile, preheat the oven to 375° F.
- Place the baguette slices on a baking sheet and drizzle lightly with oil. Bake for about 8 minutes, until crisp and lightly golden.
- To serve, top each crostini with a teaspoon of marmalade and a small slice of cheese.