Fun, new produce alert! This fall fruit can be found in the Charlotte area ripe and ready to eat in the fall. This recipe was inspired by a local chef, Whitney Thomas (@chefwhitneythomas), as she made it for the https://piedmontculinaryguild.com/ Farm to Fork event. She gave me a few tips, so I think this makes it extra special.
I prepared this for the girls at cooking club and they said they had never had persimmon before! We loved the way the cheese, persimmon, garlic and tomato balanced out.
- 4 persimmons, diced (I removed the skins cause mine were tough)
- 2 small tomatoes, seeded & diced
- 2 cloves garlic , minced
- 1/4 cup fresh basil, chopped
- 1/4 cup + 2 tbsp extra virgin olive oil, divided
- 1 tsp white pepper
- Goat Cheese, crumbled
- Salt (divided)
- 1 loaf of french bread, sliced
In a mixing bowl, add persimmons, tomatoes, garlic, basil, 1/4 cup olive oil, salt, and white pepper.
Mix all ingredients and let stand at room temperature for at least 1 hour. (If you have to chill, try to come back to room temperature or lose some chill before serving.
In 350 degree oven, brush sliced bread with olive oil and sprinkled with salt. Bake for 10 minutes, flip and bake for about 5 minutes. Allow to rest/cool. (Option: rub warm bread with garlic clove.)
For each toast, top with persimmon mixture.
Top with goat cheese crumbles and fresh basil.