This persimmon bruschetta is a delicious way of enjoying this seasonal fruit and a fantastic appetizer, perfect for any occasion. Super easy to make and absolutely addictive!

This persimmon bruschetta is a delicious twist on the popular classic Italian appetizer. Typically bruschetta uses olive oil, garlic and tomatoes served on thick grilled or toasted slices of baguette.

This bruschetta recipe has a twist - instead of tomatoes I used persimmons.

Persimmons are quite firm and will hold their shape even when finely chopped. They are also not as juicy as tomatoes, so won't make the bread soggy.

The combination of sweet persimmon, fragrant basil and savoury balsamic vinegar produces fantastic results. The contrasting flavours work together really well creating a unique, easy appetizer your guests will love!

What are persimmons and how to use them

Persimmon is a fruit which originates in Japan and China but is now grown in many other places and you can buy it during winter months. It actually looks like a tomato, except it's orange, quite sweet and hasn't got the acidity and juiciness of the tomato.

Persimmons can be eaten whole as most do not contain any seeds, the skin is quite soft so there is no need to peel them, either. They are fabulously nutritious too, full of beta carotene, vitamins and minerals. Perfect to enjoy as a snack (on their own or in the form of persimmon bread) or turn into a persimmon appetizer, as I have done in this recipe.

You can also grill sliced persimmon and serve with fish wraps or spiced chicken.

Persimmon mixture with pine nuts on top of baguette slices, with persimmon, garlic and mixing bowl in background.

Persimmon bruschetta ingredients and substitutions

Persimmons.
Bread: I used baguette but you can use ciabatta or another rustic bread with a sturdy crust (including sourdough).
Oil: I recommend using extra virgin olive oil.
Garlic.
Basil.
Lemon juice.
Balsamic vinegar.
Nuts: I used pine nuts but almond slivers will also work.

Step-by-step recipe instructions

1.Prepare persimmon: Puree ¼ of the chopped persimmon.

2. Combine bruschetta topping ingredients: Combine with the remaining persimmon, lemon juice, basil and 1 tablespoon of oil. Season lightly with salt and pepper and stir thoroughly. Set aside.

Chopped persimmon with herbs in mixing bowl with spoon.

3. Grill bread: Grill or toast the bread slices then rub one side with the cut end of the garlic and drizzle with balsamic vinegar.

Grilled baguette slices drizzled over with balsamic vinegar on top of black tray, with chopped persimmon mixture in mixing bowl in top right.

4. Toast nuts: Dry toast the pine nuts for 1-2 minutes until lightly browned stirring all the time.

5. Assemble: Spoon generous amounts of the persimmon mixture on top of the bread pieces, scatter over the pine nuts, drizzle the remaining oil and enjoy!

Chopped persimmon mixture on top of 2 baguette slices, with persimmon wedges in background.

How to serve persimmon appetizer

This persimmon bruschetta is delicious served as a stand alone appetizer. You can also place a slice of prosciutto ham (or similar) or Italian mozzarella on the bread before adding the persimmon topping. Crumbled feta scattered over the top works well, too.

Alternatively serve the persimmon mixture as a salsa with crackers instead of the bread.

Top tips

Once you've chopped the persimmon puree a quarter of the mixture then combine with the rest of the ingredients. This will help to bind the mixture.
I recommend drizzling the bread with the balsamic vinegar rather than adding the vinegar into the persimmon mixture (otherwise the fruit would lose its vibrant orange/yellow colour and turn slightly brown).
You can prepare the persimmon bruschetta topping 2-3 hours in advance and refrigerate it, covered, until you are ready to assemble the recipe.
Best served immediately.
Not suitable for freezing.

More easy appetizers to try next

See also these other easy, delicious appetizer recipes!

Recipe