Persimmon Bruschetta

January 21, 2013
5 Ratings
Photo by Rocky Luten
  • Serves 4
Author Notes

Persimmon is one of my favorite colors, I even used persimmons to decorate the tables at my wedding ( I figure I have 6 months before I have to stop mentioning that I just got married whenever possible). Needless to say I had many persimmons to play with a few months ago, and this was one of my favorites. Its very simple, a great starter, and an even better cheese course. A nice way to serve it at a party is to have a small pitcher of the warm honey on the side for self-serve drizzling, a a dish or chopped toasted hazelnuts. —Aliwaks

Test Kitchen Notes

Everything about this recipe is lovely, simple, and delicious. The mild ricotta and tangy chèvre balance each other out nicely and create this amazing pillow atop the crunchy bread, buoying the flavors of the persimmon, hazelnut, and rosemary. The warm honey and sprinkle of sea salt holds it all together. I wanted to eat all of them myself! —fiveandspice

What You'll Need
  • 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 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.
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7 Reviews

DellaConsuela December 26, 2014
I made these yesterday as a brunch appetizer; rave reviews all around! thanks for recipe
norma November 27, 2014
Amazing appetizer. I've made it 3 times already to rave reviews.
Kitchen B. February 10, 2013
How delicious is this Aliwaks!! And Congratulations on the wedding. And the CP
Le G. February 9, 2013
They really look awesome. It's definetely interesting to balance ricotta with persimmon. Thanks for the great recipe
vvvanessa February 7, 2013
This sounds super. Congrats on the shout-out!
QueenSashy February 7, 2013
I love your dish. Congrats on being a CP (and on your wedding too)!
Aliwaks February 7, 2013
Fiveandspice...they look beeeyoootiful! Thank you!