Recipe for roasted cheese with kumquats.

Cut the kumquats into slices, removing as many seeds as possible. Place them in a saucepan, cover with cold water, and bring to a boil. Once boiling, drain the kumquats.

Pour the vinegar into the pot with the sugar, star anise, pink peppercorns, and cloves along with 150 ml of cold water. Bring to a boil, add the kumquat slices, bring back to a boil, and let cook for another 5 minutes. Allow to cool completely.

Preheat the oven to 200°C. Place a piece of parchment paper in a baking dish or small round oven-safe dish that can hold the cheese.

Remove the cheese from its box, take off the wrapping, and place the cheese in a baking dish. Make some crosshatch cuts on the top of the cheese, add 1 tablespoon of kumquats, and place in the oven for about 15 minutes.

To finish, serve the cheese with the remaining kumquats and slices of baguette.