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.
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BASIL, KUMQUAT AND BLUEBERRY CANAPÉS
- Yield: 4 servings
Ingredients
- 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
Instructions
- 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.
Caitlin says
i love how you pulverized the entire kumquat! i've never had a kumquat before but i really need to try one asap! your little canapes look so refined and sound like something that would be made on top chef!
Lisa is Raw on $10 a Day (or less!) says
gorgeous!
erinwyso says
thanks Caitlin! I'm so in love with kumquats right now — they only seem to be available for a short time around here though, so I'm trying to use them as much as possible!
erinwyso says
thanks Lisa! : )
VeganLinda says
Love kumquats! I must make these.