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!
Serves 4
- 4 Ripe but not too ripe Fuyu persimmons
- 1/2cup fresh tangy goat cheese (at room temperature)
- 1/2cup fresh ricotta
- 1/4cup light colored honey (not buckwheat)
- 8 Slices crusty country bread
- 1 tablespoon olive oil
- 1/4cup toasted hazelnuts (or pistachios), coarsely chopped
- Coarse ground black pepper
- Flaky sea salt
- 1tablespoon chopped fresh rosemary (or mint if using pistachios)
- 1tablespoon lemon zest (Meyer, if you have it)
- 1tablespoon lemon juice (Meyer if you have it)
- 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.
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