Ingredients

• TARTINE
  TARTINE
• ½ cup ricotta cheese
  ½ cup ricotta cheese
• 1/8 teaspoon fine sea salt
  1/8 teaspoon fine sea salt
• 2 pieces sourdough bread, sliced ½-inch-thick and toasted
  2 pieces sourdough bread, sliced ½-inch-thick and toasted
• 2 tablespoons Mandarin-Honey Marmalade (recipe follows)
  2 tablespoons Mandarin-Honey Marmalade (recipe follows)
• 2 slices prosciutto ham
  2 slices prosciutto ham
• MANDARIN-HONEY MARMALADE
  MANDARIN-HONEY MARMALADE
• Makes about 1 ½ cups
  Makes about 1 ½ cups
• 2 ounces Satsuma mandarin orange peels ( 6 to 7 medium oranges)
  2 ounces Satsuma mandarin orange peels ( 6 to 7 medium oranges)
• ½ ounce lemon peel (1 medium lemon)
  ½ ounce lemon peel (1 medium lemon)
• 1/8 cup strained fresh lemon juice (about 1 medium lemon)
  1/8 cup strained fresh lemon juice (about 1 medium lemon)
• 2 cups strained Satsuma mandarin orange juice (about 12 medium mandarins)
  2 cups strained Satsuma mandarin orange juice (about 12 medium mandarins)
• 1 cup raw honey
  1 cup raw honey

Instructions

1. TARTINE —In a small bowl, season the ricotta with the salt. Stir to combine. Divide the ricotta between the two slices of toasted bread and smooth with a knife. Top each with 1 tablespoon of the marmalade, and gently spread it over the ricotta. Top each with a slice of prosciutto and serve immediately.
2. MANDARIN-HONEY MARMALADE — Using a sharp pairing knife, scrape the white pith off of the mandarin and lemon peels. Cut the peels into 1/16-inch-thick slices. Place the peels in a 1-quart pot and cover them with 2 cups of water. Bring the water to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Drain the peels in a strainer and return them to the pot. Repeat this process of simmering the peels 2 more times to remove the bitterness and soften them.
3. Transfer the peels to a 4-quart Dutch oven, and add the lemon juice, mandarin juice, and 1 cup of water. Place the pot over a medium-high heat, bring the mixture to a simmer, and cook, stirring frequently, until some of the liquid has evaporated, 20 to 25 minutes. Secure a candy thermometer to the side of the pot and add the honey. Boil, stirring frequently, until the thermometer reaches 220°F, about 15 minutes. The marmalade should be thick and bubbling rapidly, and the color will begin to turn from soft orange to gold. Transfer the marmalade to a sterilized 8-ounce jar. Let cool to room temperature. The marmalade will keep in the refrigerator for 2 weeks.