Pickled Onion and Kumquat Relish over Goat Cheese


Pickled Onion and Kumquat Relish over Goat Cheese is a good topper for crostini to serve at a party, Oscar or otherwise.

Pickled Onion and Kumquat Relish over Goat Cheese

Pickled Onion and Kumquat Relish over Goat Cheese

From the Associated Press Start to finish: 10 minutes, plus cooling Servings: 16


  • 2 large red onions, diced
  • 1/2 cup cider vinegar
  • 1/3 cup maple syrup
  • 1 teaspoon salt
  • 1 tablespoon whole-grain mustard
  • 2 sprigs fresh tarragon
  • 1 cup chopped kumquats, seeds removed
  • 8 ounces soft goat cheese


  1. In a medium saucepan over medium heat, combine the onion, vinegar, maple syrup, salt, mustard and tarragon. Bring to a simmer and cook for 5 minutes. Remove from the heat and discard the tarragon sprigs. Stir in the chopped kumquats and allow to cool. Place the goat cheese on a serving platter and spoon the relish over the top.


Nutrition information per serving: 80 calories; 30 calories from fat (38 percent of total calories); 3 g fat (2 g saturated; 0 g trans fats); 5 mg cholesterol; 11 g carbohydrate; 2 g fiber; 7 g sugar; 3 g protein; 180 mg sodium.



About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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