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Categories:
persimmons goat cheese fresh Ricotta light colored honey crusty country bread olive oil hazelnuts ground black pepper salt rosemary lemon zest lemon juice
Viewed: 58 - Published at: 3 years agoIngredients
- 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)
Method
- 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.
