Persimmon Bruschetta
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Ingredients
  • Crusty baguette, sliced
  • 1 Tbsp olive oil
  • Coarse ground black pepper
  • Flaky sea salt
  • 4 ripe but not too ripe Fuyu persimmons
  • ½ cup fresh ricotta
  • ½ cup fresh tangy goat cheese (at room temperature)
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 Tbsp chopped fresh rosemary or mint if using pistachios
  • ¼ cup light colored honey, warmed
  • ¼ cup toasted hazelnuts or pistachios, coarsely chopped
Instructions
  1. Preheat oven to 375°F. Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and bake until crisp and lightly browned.
  2. Cut the persimmons into lovely juicy orange petals. Sprinkle with a bit of lemon juice.
  3. Whisk together ricotta, goat cheese, lemon juice, lemon zest and rosemary.
  4. Dollop cheese mixture on warm toasts. Lay slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes. Drizzle with warm honey and sprinkle with toasted nuts. Garnish with rosemary or mint sprigs.
Recipe by Bistro OneSix at https://bistroonesix.com/persimmon-bruschetta/