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Tangelo Marmalade with Ricotta-Pistachio Toasts
Recipes
Tangelo Marmalade with Ricotta-Pistachio Toasts
12 servings
1 hour, 40 minutes total (Active 15 minutes)

Ingredients

  • 2 cups water
  • 2 medium tangelos, thinly sliced
  • 1 lemon, for zest/juice
  • 1 cup sugar
  • 12 slices GreenWise sprouted multigrain bread, toasted
  • ½ cup shelled pistachios, coarsely chopped
  • 1 cup whole milk ricotta cheese

Steps

    1. Bring water to boil in a heavy pot. Slice tangelos ¼-inch-thick with a serrated knife. Zest lemon (2 teaspoons); squeeze for juice (2 tablespoons).
    2. Add tangelo slices, zest, and juice to water. Reduce heat to low; simmer 45 minutes or until rinds are tender. Add sugar; simmer 10–15 more minutes or until liquid thickens and is reduced by half. Remove marmalade from heat; let stand 30 minutes to cool.
    3. Toast bread slices; chop pistachios. Assemble toasts by topping each slice evenly with ricotta, marmalade, and pistachios. Serve.
    Tip: Store marmalade in an airtight container in refrigerator up to 30 days.

Amount per 1⁄12 recipe serving: Calories 240, Total Fat 5g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 160mg, Total Carb 41g, Fiber 0g, Sugars 21g, Protein 6g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%