persimmon bruschetta


Persimmon bruschetta vertical

My friend Heather is in the process of moving from Boise to Los Gatos and normally I’d do an intervention  – siting that she must be temporarily insane to give up the clean air, easy access to mountains and rivers and a bounty of friends for the high cost of living, traffic and pollution of California, but as there’s love at the other end, I know it’s a battle I’ll lose.

Meanwhile she’s trying to reassure me that it’s not so bad down there and one very successful way she’s doing that is by sending me text messages with photos of the beautiful, inexpensive produce she picks up at roadside stands near her new house. Ok ok… she has my attention especially since here in Idaho it’s been cold now for awhile and I’d be lying if I said that the thought of eating fresh figs and citrus practically right from the tree isn’t amazingly appealing.

A big treat for me this time of year are persimmons. I love that they are crunchy and sweet and such a bright burst of color when life is seeming a little gray. While Heather is busy rubbing it in that they are everywhere down there, they are a bit of a splurge here (running about $1 each) but then again maybe that’s one of the reasons they are so special.

Heather was back in Boise for the holidays and was having a little cocktail party. When I saw this recipe for Persimmon Bruchetta I knew exactly what I was going to make.

Good luck in the next chapter of your life Heather and I’m thinking perhaps you should get that guest room ready!

Persimmon Bruschetta
From Food 52

Crusty baguette, sliced
1 Tbsp olive oil
Coarse ground black pepper
Flaky sea salt
4 ripe but not too ripe Fuyu persimmons
1/2 cup fresh ricotta
1/2 cup fresh tangy goat cheese (at room temperature)
1 Tbsp lemon juice
1 Tbsp lemon zest
1 Tbsp chopped fresh rosemary or mint if using pistachios

1/4 cup light colored honey, warmed
1/4 cup toasted hazelnuts or pistachios, coarsely chopped

Preheat oven to 375°F. Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and bake until crisp and lightly browned.

Cut the persimmons into lovely juicy orange petals. 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 slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes. Drizzle with warm honey and sprinkle with toasted nuts. Garnish with rosemary or mint sprigs.

Persimmon bruschetta horizontal

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About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.

2 comments

  1. Heather Zollinger

    As with all of Linda’s recipes, her Persimmon Bruschetta was absolutely amazing. It’s colorful, comforting, and a perfect blend of sweet and savory, creamy and crunchy. Plus, it was prepared with love and served with Linda’s usual smiling grace — a combination that made me (and my visiting sweetie) feel very, very lucky indeed! It’s asparagus season here in CA, and I’m beginning to plot about how to entice her into working her magic with the current harvest. I have no doubt that she’ll come up with something wonderful! Bistroonesix has become my go-to for creative food tips, delicious recipes, and a taste of home.

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