I love Fuyu persimmons! They have a wonderful flavor, are easy to use and are so pretty. This is a great recipe for company where you can prep all of the ingredients ahead, and assemble right before serving. They will last on a tray at room temperature and don’t need to be eaten right away although you may have a difficult time keeping them from being gobbled up immediately!
It really helps to have a mandoline to slice the persimmons nice and evenly thin. They make beautiful flower petals in each slice. However they do tend to stick together a bit, so you may want to layer them in parchment for easier plating when you’re ready to assemble your dish.
What makes this appetizer so mouth-watering good, is the layer of lemon flecked, ricotta-goat cheese mixture in the middle. Rich and creamy with a burst of tang is the way I would describe it. So delish!
To offset the citrus, a drizzle of warm honey, some flake salt & fresh ground pepper and a sprinkling of toasted pistachios. Now that’s a bite I can’t resist!
Persimmon Bruschetta
Serves 4 (3 toasts per person)
- 2 Fuyu persimmons
- 1/2 cup goat cheese (room temperature)
- 1/2 cup fresh ricotta
- 1/4 cup light colored honey
- 12 – 1/4″ slices french baguette, sliced on the diagonal
- 1 tablespoon olive oil
- 1/4 cup toasted pistachios, chopped
- flake sea salt
- freshly ground pepper
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice, Meyer is best
- Lightly brush bread with olive oil on both sides and sprinkle with a little salt and pepper. Bake at 350° about 4 minutes per side or until golden and lightly crisp turning half way.
- Using a mandoline, slice the persimmons into super thin slices. Using pieces of parchment, lay them in a single layer, so you can easily remove one slice at a time.
- Stir together ricotta, goat cheese, lemon juice and lemon zest.
- Dollop cheese mixture on prepared toasts. Lay 2 slices of persimmon, each folded in half on each toast. Season lightly with salt and pepper.
- Heat honey gently in microwave (10 seconds) so that you can drizzle it on top of each toast. Sprinkle with pistachios and serve!
- You can prepare toasts ahead earlier in the day and store cooled in an airtight container or ziptop bag. Prepare the persimmons and cheese mixture and refrigerate until ready to assemble.
- Recipe can easily be doubled, tripled and beyond!
(click here) for printable recipe
2 opinions on “This one gets my Vote for my 2015 Favorite Appetizer!”
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This looks really good! Must try!
Thanks Leslee. It is certainly a crowd pleaser!