Persimmon Bruschetta

Name: Persimmon Bruschetta
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)

12 ingredients

6 steps

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)

Directions

1

Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and bake at 375°F 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.