Kumquat-Peppercorn Compote with Cow's Milk Cheese

Ingredients

• 6 large slices bread hearty italian-style
• 0.3 pound kumquats seeded
• 6 ounces aged cow's milk cheese (or use any aged goat's or sheep's milk cheese)
• 1  star anise 
• 0.3 cup sugar 
• 1 cup water 
• 2 teaspoons peppercorns whole

Equipment

• baking sheet
• oven
• pot

Directions

1. Preheat the oven to 450 degrees F.
2. To make the compote: In a medium heavy-bottom pot, bring the water and sugar to a boil. Continue cooking until the mixture is reduced by half, about 5 minutes. Turn the heat to medium-low and add the remaining ingredients except the cheese and bread. Cook, stirring occasionally, until the kumquats are soft, 5 to 6 minutes.
3. Let cool to room temperature. (Makes about 1/2 cup.)
4. Cut the bread slices into 3 pieces each.
5. Place on a baking sheet and toast in the oven until light brown. Turn the slices and toast.
6. Let cool completely.
7. To serve, place a little compote on each slice of bread.
8. Serve the cheese alongside.