Charred Tangerines on Toast Recipe (2024)

By Ali Slagle

Charred Tangerines on Toast Recipe (1)

Total Time
15 minutes
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For an unexpectedly good hors d’oeuvre, char tangerines. Yes, tangerines. Letting the blackened citrus steep in an herby oil yields a sweet, silky and pleasantly bitter result. They’re delicious on baguette toasts with just a spoonful of the oil, flaky salt and cracked black pepper. Or serve them with rich crème fraîche, ricotta, prosciutto or leftover ham, which offsets the sourness of the citrus.

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Yield:6 to 10 servings (about 2 cups)

  • 7 to 9tangerines or clementines
  • ¼cup plus 2 tablespoons extra-virgin olive oil (preferably something fruity)
  • 1sprig rosemary or thyme
  • 1teaspoon honey
  • 4cloves
  • ½teaspoon red-pepper flakes
  • Kosher salt and black pepper
  • Toasted baguette slices, for serving
  • Flaky salt, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

132 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 1 gram protein; 203 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Charred Tangerines on Toast Recipe (2)


  1. Step


    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.

  2. Step


    In a large skillet over the lowest possible heat, combine ¼ 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.

  3. Step


    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.

  4. Step


    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.)



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Cooking Notes


Was kinda curious after Louis Virtel mentioned it on the Keep It podcast, even though they panned it (or #keepit). I wanted to give it a shot anyhow. I think if I tried it again I would reduce the heat and double the honey. IT WAS SO BITTER. Like my 9th grade English teacher, on toast.


After reading the reviews, I sautéed the citrus instead of charring. Served with ricotta on baguette and it was lovely.


bonus-- great way for introverts to get rid of their guests

Deb White

Loved this and will make it again using mandarines. Remember, it will only be as good (or as sweet) as the orange slices you are using. Taste a section of your orange before going to all that trouble. (Just like any other recipe ingredient!)


served over a bed of spinach & feta for a lovely salad


I don’t understand why this is being panned! I didn’t get any bitterness from our batch. I stayed pretty true to recipe: two sprigs of thyme, skipped the cloves (added a little more red pep instead), subbed agave for honey (stirred in at the end so it didn’t break down) and cuties (I plucked out any large seeds prior to cooking). We meant to eat a few on crostini as an appetizer, but ended up taking down half a recipe for dinner instead ¯\_(ツ)_/¯


Novel appetizer, but doesn’t require heating the oil to smoking (and setting off the smoke alarm) in order to get a nice char on the segments.

Susan Hinton

Completely & totally delicious, and guests agreed, but I’ll grant this recipeis tricky. Each batch of citrus fruit differs - Sweet? Sour? Seeds? Flavorful? Best to taste 1st. I used 9 small, slightly sour but flavorful, mostly seedless clementines. I took herbs/spices literally & without trying to sub, for example, ground for actual cloves. Instead of smoke I waited for a drop of water to sizzle and, once slices were in the pan, I realized a neat flip would not work so I flipped on/off & tasted.


Yummy. I'm going to make it to go with smoked turkey for a Christmas Eve dinner.


There is no mention of ricotta or other toast topping. Is it used without any prep or additions?


Put this over vanilla ice cream and it’s sweet, savory, creamy, was great.


We loved these but learned quickly not to try to char too many segments at once or you cannot turn the quickly enough and they become mushy. Mushy is great the next morning with yogurt!


Your comment about your 9th grade teacher was a bullseye and had me cackling!


HOLY BITTER! And where did the orange flavor go? We were intrigued, as it did not taste anything like citrus (or anything, really) after it was cooked. I will probably try it again and tweak the recipe (more honey, less red pepper, and probably less blackening of the segments)...but as is, I wonder if the recipe is missing a step.


I made it, despite less than optimistic reviews ;) If you like bitter flavor I guess this works... I made it to put ontop of Panna Cotta. Let’s just say I went with some crushed raspberries I had in the back of the fridge instead!


Tasty, but needs more oomph. I recommend adding even more herbs and spices to the oil, and letting the oil infuse a lot longer. Fresh is likely best as well; I used dried rosemary and dried thyme. I also did not have cloves and instead used pimento seeds. I would add much more pimento. Also recommend more honey in the infusion and drizzled after the fruit is charred. I also added a little apple cider balsamic vinegar, which I feel pumps up the flavor.

Edna Ann

Sooo divine! Made as per instructions and it was delightful. Mildly sweet yet savory. My bet is that people finding it bitter used poor quality fruit and/or did not remove all the pith.


This was delicious, and a great way to use some clementines for someone who doesn't go through them quite quickly enough as is. I used rosemary in the oil and it was a beautiful flavor combination. My stove heats a little unevenly, so some segments fell apart, but that worked just fine as a bruschetta-like topping and still had excellent flavor. I added a little salt and pepper to ricotta and served that alongside. Both that and prosciutto were excellent additions. I'd make this again.


I like these a lot and will make again . I used blood orange flavored olive oil. A very different appetizer.


I followed the recipe and just tried it..delicious, no bitterness at all. I will let it marinate till tomorrow..let’s see what my guests say ;)


Made this on a whim, was very excited. Took a bite and was appalled. Maybe I followed the recipe wrong but this was atrocious. Threw the whole thing away. The oil was so bitter, the honey hardened right away and got stuck in my teeth, and the mandarins were very sour even after I tasted them before cooking.


It's so good and simple! It's spicy, sweet, bitter, and acid at the same time. The only problem I had was that after a couple of minutes in a skillet, honey turned into a sticky, candy-like mass, so I transferred the mixture into a bowl and then added another teaspoon of honey.


Followed the recipe exactly with fresh thyme and 8 clementines, let it marinade at room temp all day, used ricotta as a "bed" for the mixture and it was very forgettable, the least preferred canapé for NYE party based on leftovers (the vast majority untouched). Not a redo.

Alan Metzger

Made this for an outdoor 'covid style' co*cktail party along with a bunch of hot dishes. It was the hit of the occasion. Half of the guests asked me for the recipe. Added additional honey, about 1 more teaspoon after reading the notes which made the tart/sweet ratio perfect. Must say that the clementines I used were quite sweet to begin with. Also, be quick with the spatula. The segments go from perfect to a mushy mess in seconds.


Loved this! Used a le creuset smoking hot pan. Segments char in ~40 seconds, not 1 - 2 minutes. Used a metal spatula so I could flip in time. Char on one side only, lightly cook on second, to avoid segments falling apart. Served with thinly sliced fresh mozzarella on baguette toast slices... everyone loved this! If you don't like a charred/caramelized flavour profile, wondering why you would make this? Great bitter sweet profile with herbaceous background against rich cheese....yumm!!

Cheryl Tunt

Don't be afraid of the salt on this, and be sure to use a sweet citrus. Either way, this fell flat for me. It ended up sort of like a slightly-savoury clementine marmalade.


did this with manderins as a celebration of orange season and loved it- surprised to see the mixed reviews! peeling off the pith took a lot of time, but worth it to me! thyme over caramelized a bit, which will be annoying to clean but that’s a later problem


I used a can of mandarins and drained the syrup out, forgoing most of the honey to account for their sweetness. So easy, so delicious.


Wonderful, unexpectedly beautiful dish. It is a bit timing-sensitive, and the instructions don't quite specify that the charring isn't actually charring as much as it is the dark caramelization of the juices that escape the tangerine segments as they cook and soften. And as anyone with caramel experience knows, a single second's difference could decide whether the fruit ends up smoky and sweet, or acrid and bitter. So be careful and wary of the pan when you make this.


Perfect a ricott. Great for guests

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Charred Tangerines on Toast Recipe (2024)


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