Persimmon Bruschetta

• Vegetarian

• 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 food52.com

Description

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.