Persimmon Bruschetta Recipe

Name: Persimmon Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
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)

Servings: persons

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)

1
Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and bake at 375u00b0F until crisp and lightly browned.
2
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.
3
Whisk together ricotta, goat cheese, lemon juice, lemon zest and rosemary.
4
Dollop cheese mixture on warm toasts. Lay 4-6 slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes.
5
Heat honey gently.
6
Drizzle with warm honey and sprinkle with toasted Hazelnuts. Garnish with rosemary sprigs.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Persimmon Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persimmon Bruschetta

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