I’m heading home this weekend to celebrate one of my very best friends wedding. I’m excited to be going home but it’s certainly going to be a chilly weekend! Looking forward to eating at all my favorite Atlanta spots and even playing tourist in my own city while I show Y around. Make sure to check my instagram for some snapshots from the weekend.
Anyhow, I’ve still got lots of persimmons at the house from our fruit picking adventure so I decided to make some persimmon bruschetta. These are tasty and would be delicious as an appetizer or hors d’oeuvres at dinner. Have you started your Thanksgiving dinner list?!
PERSIMMON BRUSCHETTA print this recipe! | recipe adapted from food52
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INGREDIENTS
4 Fuyu persimmons, peeled and cut into thin slices 1/2 cup fresh tangy goat cheese (at room temperature) 1/2 cup fresh ricotta 1/4 cup honey 1/4 cup toasted pistachios, coarsely chopped 8 slices crusty bread 1 tablespoon olive oil 1 tablespoon chopped fresh mint coarse ground black pepper sea salt |
PREPARATION
1. Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and toast until crisp and lightly browned.
2. Mix together ricotta, goat cheese, and mint.
3. Dollop cheese mixture on warm toasts. Lay 3-4 slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes.
4. Drizzle with warm honey and sprinkle with toasted pistachios.
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PHOTOS BY JENNIFER CHONG
