Persimmon Bruschetta
2015-12-19 12:51:33
Serves 4
This appetizer wins "The Best Appetizer for 2015"! Prep ahead, easy to assemble and both colorful and delish!
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
- This recipe can easily be doubled, tripled and beyond!
Adapted from Food52
Adapted from Food52
Delish-dish blog https://www.delish-dish.com/