Roasted Citrus Compote

• ¼  - French Bread
• ¼  - Cocktail sauce
• ¼  - Dry roasted unsalted hazelnuts or filberts
• ¼  - Plain Potato Chips
• ¼  - Beef chuck center steak

Instructions

1. Preheat the broiler on your oven while you are segmenting your citrus. Brush a cookie sheet lightly with olive oil or cooking oil of choice.
2. Now it’s time to supreme your citrus! For three cups, I used two large grapefruits, two oranges, and two blood oranges. Slice the ends off of each side of the citrus. Stand your fruit on one of the flat sides. Starting at the top, cut down the side of the citrus to the base, following the curve of the fruit. The goal is to remove the pith with as little of the flesh as possible. Once all the pith is removed, use a small knife to slice around the segments of the fruit. Remove the slices of citrus and discard the segments. Repeat with remaining fruit.
3. Place all of your citrus segments into a medium bowl. Add the remaining ingredients, and toss gently to coat. Spread evenly on the prepared cookie sheet.
4. Broil the fruit for 4-5 minutes, tossing once in the middle. Be gentle, or it will fall apart. Remove from the oven when the fruit juices are bubbly and the citrus is lightly charred.
5. Remove the citrus from the oven, and transfer to an airtight container. It can be served warm or cold. If you are not using it immediately, refrigerate until you’re ready to use.