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
Ripe but not too ripe Fuyu persimmons
fresh tangy goat cheese (at room temperature)
light colored honey (not buckwheat)
Slices crusty country bread
toasted hazelnuts (or pistachios), coarsely chopped
Coarse ground black pepper
Flaky sea salt
chopped fresh rosemary (or mint if using pistachios)
lemon zest (Meyer, if you have it)
lemon juice (Meyer if you have it)
In This Recipe
Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and bake at 375°F until crisp and lightly browned.
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.
Whisk together ricotta, goat cheese, lemon juice, lemon zest and rosemary.
Dollop cheese mixture on warm toasts. Lay 4-6 slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes.
Heat honey gently.
Drizzle with warm honey and sprinkle with toasted Hazelnuts. Garnish with rosemary sprigs.