This persimmon appetizer makes a delicious party food idea. The mixture of sweet and savoury flavours is a delicious way of enjoying this seasonal fruit. Super easy to make and absolutely addictive!
Persimmon appetizer
This easy persimmon bruschetta recipe is based on the popular classic Italian starter dish. Typically bruschetta uses olive oil, garlic and tomatoes served on thick grilled slices of baguette. This bruschetta recipe has a twist - instead of tomatoes I used persimmons.
The combination of sweet persimmon, fragrant basil and savoury balsamic vinegar produces fantastic results. The contrasting flavours work together really well creating a unique appetizer your guests will love!
What I also like about this persimmon appetizer is that it's very easy to make. And if you double the ingredients you'll be able to feed a crowd!
If you like this persimmon snack recipe check out also my easy persimmon bread.
How do you eat a persimmon fruit
Persimmon is a fruit which originates in Japan and China but is now grown in many other places and you can buy it here in the UK (quite cheaply) around this time of year. It actually looks like a tomato, except is orange and hasn't got the acidity and juiciness of the tomato. It's sweet and delicious and until now I only enjoyed it as a snack.
Persimmons are quite firm and will hold their shape even when finely chopped. They are also not as juicy as tomatoes, for example, so won't make the bread in this recipe soggy. They can be eaten whole as most do not contain any seeds, the skin isn't very tough so there is no need to peel the fruit, either. And they are fabulously nutritious too, full of beta carotene, vitamins and minerals.
How to make persimmon appetizer: step-by-step
1.Puree ¼ of the chopped persimmon. Combine with the remaining persimmon, lemon juice, oil and basil. Season lightly and stir thoroughly.
2. Grill the baguette slices, rub one side with the cut end of the garlic and drizzle with balsamic vinegar.
3. Toast the pine nuts.
4. Place a generous amount of the persimmon mixture on top of the bread pieces, scatter over the pine nuts and enjoy!
Top tips
- Persimmon: Once you've chopped the persimmon puree a quarter of the mixture and combine with the rest of the ingredients. This will help to bind the mixture.
- Balsamic vinegar: I recommend drizzling the bread with the balsamic vinegar rather than adding the vinegar into the persimmon mixture as it will cause the fruit to lose its vibrant orange/yellow colour and turn slightly brown.
- Bread: You can use crackers (and omit the garlic and balsamic vinegar) instead of the baguette.
- Best served immediately.
- Not suitable for freezing.
More easy appetizers
- Baked Camembert with Peaches
- Zucchini Noodles with Parsley Pesto & Eggs
- Mung Bean Patties with Mushrooms & Cheese
Keep in touch!
If you make this easy persimmon appetizer I'd love to know hot it turned out for you. Let me know in the comments below, thanks!
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Persimmon Bruschetta Appetizer Recipe
Ingredients
- 6-8 baguette slices cut at an angle
- 2 persimmons finely chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp basil leaves finely chopped
- ½ garlic
- balsamic vinegar for drizzling on the bread
- 3 tbsp pine nuts lightly toasted
- Salt and pepper to taste
Instructions
- Puree a quarter of the chopped persimmon. Combine with the remaining persimmon, oil, lemon juice and basil, season, stir and set aside.
- Heat up a griddle pan and grill the baguette slices for about 2 minutes on each side or until lightly browned. Remove from the pan and rub with the cut end of the garlic. Drizzle with a little balsamic vinegar. Top with the persimmon mixture and pine nuts and serve.
Notes
- Persimmon: Once you've chopped the persimmon puree a quarter of the mixture and combine with the rest of the ingredients. This will help to bind the mixture.
- Balsamic vinegar: I recommend drizzling the bread with the balsamic vinegar rather than adding the vinegar into the persimmon mixture as it will cause the fruit to lose its vibrant orange/yellow colour and turn slightly brown.
- Best served immediately.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Persimmons are so plentiful at the moment and I love the flavor for both sweet and savory. This Looks like a great way to use persimmons 🙂
Thanks Petra:)
Persimmon is one of those fruits I am never sure what to do with. I will definitely be getting some after reading this! Thank you for sharing with #CookBlogShare x
Thanks Kirsty! Persimmon is delicious on its own - no seeds to remove, no need to peel, just rinse, slice into wedges and enjoy:)
Ok I am drooling in front of my screen at the moment, I love persimmon this looks so yummy! Totally pinning 🙂 xo
Thank you so much!
I gotta try this. Bruschetta is always a treat, thanks for the idea
This sounds so yum, I love persimmon - I'll have to keep an eye out for them again in the shops 🙂
Thank you! You can get them in Lidl, Aldi and Asda (which sold packs of 4 for only 59p last week!) but I am sure other supermarkets sell them too:) Thanks for stopping by:)
This sounds gorgeous! Love persimmon and they seem to be becoming more widely available X
Thanks Mandy! It's true they are really easy to find now and so cheap too!
oh wow...I have not seen persimmon since my teenage years. We had 2 huge trees in our neighborhood in India to be shared by all. Have not seen this fruit in the US for the last 2 decades 🙂 Brought back good memories:)
Glad to hear it! Wow, how fabulous that must have been! It's too bad you can't get this fruit in the US, perhaps smaller international shops sell it?
I am going to check in the local Asian stores and ask around now:)
Good luck! Hope you find it:)