Charred Tangerines on Toast – The New York Times

This recipe for charred tangerines on toast was the first recipe I got a lot of confused comments about. And I understand. It’s a little strange. But I also will say it’s really good. Tangerines are sweet and acidic and juicy, not unlike tomatoes. And charring the outside gives them this savory, bitter edge that makes kind of, like, these juicy, bittersweet, almost, like, Gushers. I like to serve it on a bed of something creamy like burrata or creme fraiche, and then on a piece of toast. So you have crispy, creamy. I’m telling you, these charred tangerines give you everything you want in an appetizer.