Persimmon-Goat Cheese Wedges

1. 1

   In a small bowl, mix 3 tablespoons of the almonds and the parsley with the goat cheese.

2. 2

   Divide the mixture into 6 equal pieces and roll each into a ball.

3. 3

   Using a 2-inch round biscuit cutter, stamp out 12 rounds from the persimmon slices.

4. 4

   Sandwich each goat cheese ball between 2 persimmon slices, pressing to flatten slightly.

5. 5

   Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.

6. 6

   Cut each round into quarters and transfer to a plate.

7. 7

   Drizzle lightly with balsamic vinegar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.