RECIPE: Persimmon Crostini

Simple and delicious every time. —INGRAIN



Here's a super simple holiday recipe, starring the massively underrated Persimmon, that will have your guests thinking you are a genius.


Available from late September through December, persimmons are lusciously floral and fruity with notes of sweet honey. Pair them with a crusty piece of toasted baguette, ricotta cheese and some herbs and you're good to go for a holiday app.


Pairing Eat this dish with a Goose Island Sofie or 312 Urban Wheat and you'll give yourself a high-five.


1 container (15 ounces) whole milk ricotta cheese

2 tablespoons orange blossom honey

3 tablespoons good olive oil

Salt

3 medium sized Fuyu persimmons

15 or so ½-inch slices from a baguette, cut on the diagonal

Arugula (one leaf for each piece of bread)

2 to 3 springs fresh thyme


COMBINE

15 ounces Ricotta cheese with 2 tablespoons honey and 2 tablespoons of the olive oil and a pinch of salt in a small mixing bowl. Set aside.


PEEL

3 persimmons, cut off leafy top and slice into ¼ inch wedges.


HEAT

Grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush both sides with olive oil. Grill the bread until golden all over, 2 to 3 minutes per side. Spread a tablespoon or two of the ricotta mixture on each bread slice, then press an arugula leaf into the cheese. Place a couple slices of the persimmons on top, drizzle with remaining tablespoon of olive oil, garnish with thyme leaves and serve.


Grocery List: Persimmon Crostini