Kumquats are an intensely sour and delicious winter fruit. They can be eaten in their raw form, but also pair well with other components containing a good amount of fat, which helps balance out the acidity level. Here I’ve pulverized raw kumquats—skin, insides, seeds and all—and blended with some fresh basil and a rich vegan cream cheese to create a tart filling that is subtly sour, slightly savory and decadently rich.
10-15 firm kumquats, halved
2 ounces Tofutti cream cheese
1 tsp palm sugar
2 TB fresh basil, finely chopped
dash of salt
one package of frozen phyllo cups (usually vegan, but double-check the label)
handful of fresh blueberries
Place the kumquats into a food processor or blender, and pulverize. Add in the next four ingredients and blend again until well combined. Place in the refrigerator for about an hour.
Prepare the phyllo cups according to the directions on the box, and let cool completely. Fill with the kumquat mixture and top with a fresh blueberry.