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Title: Charred Tangerines On Toast
Categories: Citrus, Breads, Chilies, Herbs
Yield: 8 servings

7 (to 9) tangerines or
- clementines
1/4 c + 2 tb extra-virgin olive
- oil
1 Sprig rosemary or thyme
1 ts Honey
4 Cloves
1/2 ts Red-pepper flakes
Salt & black pepper
Toasted baguette slices; to
- serve
Flaky salt, to serve

Peel the tangerines or clementines, discarding the
skins. Remove any thick pith and strings from the peeled
fruit, but leaving the membranes intact, and separate
the fruit into segments. Set aside.

In a large skillet over the lowest possible heat,
combine 1/4 cup oil with the rosemary or thyme, honey,
cloves and red-pepper flakes. Season with salt and
pepper. Simmer until the oil is fragrant and infused
with the aromatics, about 10 minutes.

Transfer the mixture to a heatproof bowl and return the
skillet to the stove. Crank the heat to high and add the
remaining 2 tablespoons oil. Once the oil is just
smoking, carefully add the fruit segments in a single
layer (they may spatter a bit). Season with salt and
pepper and cook until deep golden-brown, turning halfway
through, about 1 or 2 minutes per side. Gently transfer
the fruit to the infused oil.

Top each slice of baguette with charred fruit, a drizzle
of the oil and some flaky salt-or let the fruit segments
marinate in the oil at room temperature for up to 1 day.
(They will keep in the refrigerator for up to 3 days.
Allow to come to room temperature before serving.)

By: Ali Slagle

Yield: 6 to 10 servings (about 2 cups)

RECIPE FROM: https://cooking.nytimes.com

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