Kumquat-Rosemary Marmalade with Goat Cheese

Ingredients

• 0.5 teaspoon peppercorns black crushed
• 1 sprig rosemary leaves fresh finely chopped
• 6 tablespoons goat cheese soft
• 12 ounces kumquats seeds removed rinsed sliced into 1/4-inch rounds, ( 25)
• 4 slices bread toasted
• 0.3 cup sugar 
• 0.3 cup water 

Equipment

• sauce pan

Directions

1. In a saucepan, combine the water and sugar and cook over medium-low heat, stirring occasionally, until sugar has dissolved.
2. Add the sliced kumquats, black peppercorns, and rosemary sprig. Stir well, and then simmer until kumquats are starting to become translucent and liquid has reduced to a syrup, 10 to 15 minutes.
3. When done, turn off the heat and remove the rosemary sprig.
4. Add the chopped rosemary and stir well. Set aside and allow to cool, about 15 minutes.
5. Spread 1 1/2 tablespoons of the goat cheese on top of each slice of toast.
6. Add some of the marmalade and serve.