Persimmon Bruschetta

Persimmon Bruschetta

  • Serves: Serves 4
Persimmon Bruschetta

Persimmon Bruschetta

Diets

  • Vegetarian

Ingredients

  • Produce

    • 4 But not too ripe fuyu persimmons, Ripe
    • 1 tbsp Lemon
    • 1 tbsp Rosemary, Fresh
  • Condiments

    • 1/4 cup Colored honey, light
    • 1 tbsp Lemon juice
  • Baking & Spices

    • 1 Black pepper, coarse ground
    • 1 Sea salt, flaky
  • Oils & Vinegars

    • 1 tbsp Olive oil
  • Nuts & Seeds

    • 1/4 cup Hazelnuts, toasted
  • Bread & Baked Goods

    • 8 Slices Country bread, crusty
  • Dairy

    • 1/2 cup Ricotta, fresh
    • 1/2 cup Tangy goat cheese, fresh

Found on

Description

Persimmon is one of my favorite colors, I even used persimmons to decorate the tables at my wedding ( I figure I have 6 months before I have to stop mentioning that I just got married whenever possible). Needless to say I had many persimmons to play with a few months ago, and this was one of my favorites. Its very simple, a great starter, and an even better cheese course. A nice way to serve it at a party is to have a small pitcher of the warm honey on the side for self-serve drizzling, a a dish or chopped toasted hazelnuts.

Ingredients

  • 4 Ripe but not too ripe Fuyu persimmons
  • 1/2 cup fresh tangy goat cheese (at room temperature)
  • 1/2 cup fresh ricotta
  • 1/4 cup light colored honey (not buckwheat)
  • 8 Slices crusty country bread
  • 1 tablespoon olive oil
  • 1/4 cup toasted hazelnuts (or pistachios), coarsely chopped
  • Coarse ground black pepper
  • Flaky sea salt
  • 1 tablespoon chopped fresh rosemary (or mint if using pistachios)
  • 1 tablespoon lemon zest (Meyer, if you have it)
  • 1 tablespoon lemon juice (Meyer if you have it)

Directions

  • Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and bake at 375°F until crisp and lightly browned.
  • Cut the persimmons into 8 lovely juicy orange petals. Remove seeds and peel (I use a paring knife), and sprinkle with a bit of lemon juice.
  • Whisk together ricotta, goat cheese, lemon juice, lemon zest and rosemary.
  • Dollop cheese mixture on warm toasts. Lay 4-6 slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes.
  • Heat honey gently.
  • Drizzle with warm honey and sprinkle with toasted Hazelnuts. Garnish with rosemary sprigs.
  • Serves: Serves 4
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Title:

Persimmon Bruschetta Recipe on Food52

Descrition:

Persimmon is one of my favorite colors, I even used persimmons to decorate the tables at my wedding ( I figure I have 6 months before I have to stop mentioning that I just got married whenever possible. Needless to say I had many persimmons to play with a few months ago, and this was one of my favorites. Its very simple, a great starter, and an even better cheese course. A nice way to serve it at a party is to have a small pitcher of the warm honey on the side for self-serve drizzling, a a dish or chopped toasted hazelnuts.

Persimmon Bruschetta

  • Produce

    • 4 But not too ripe fuyu persimmons, Ripe
    • 1 tbsp Lemon
    • 1 tbsp Rosemary, Fresh
  • Condiments

    • 1/4 cup Colored honey, light
    • 1 tbsp Lemon juice
  • Baking & Spices

    • 1 Black pepper, coarse ground
    • 1 Sea salt, flaky
  • Oils & Vinegars

    • 1 tbsp Olive oil
  • Nuts & Seeds

    • 1/4 cup Hazelnuts, toasted
  • Bread & Baked Goods

    • 8 Slices Country bread, crusty
  • Dairy

    • 1/2 cup Ricotta, fresh
    • 1/2 cup Tangy goat cheese, fresh

The first person this recipe

food52.com

food52.com

433 0

Found on food52.com

Food52

Persimmon Bruschetta Recipe on Food52

Persimmon is one of my favorite colors, I even used persimmons to decorate the tables at my wedding ( I figure I have 6 months before I have to stop mentioning that I just got married whenever possible. Needless to say I had many persimmons to play with a few months ago, and this was one of my favorites. Its very simple, a great starter, and an even better cheese course. A nice way to serve it at a party is to have a small pitcher of the warm honey on the side for self-serve drizzling, a a dish or chopped toasted hazelnuts.