Name: Persimmon Bruschetta Appetizer Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 6 -8 portions
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); 1/2 garlic; balsamic vinegar for drizzling on the bread; 3 tbsp pine nuts (lightly toasted); Salt and pepper to taste

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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.

Equipment you’ll need

Kitchen scales
Chopping board and knife
Griddle pan and small frying pan
Medium size bowl and spoon

How to make persimmon appetizer: step-by-step

1.Puree 1/4 of the chopped persimmon. Combine with the remaining persimmon, lemon juice, oil and basil. Season lightly and stir thoroughly.

Chopped persimmon with herbs in mixing bowl with spoon.

2. Grill the baguette slices, 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.

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!

Chopped persimmon mixture on top of 6 baguette slices, with basil leaves to the right and persimmon mixture in small dish with spoon in top right.

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

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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Chopped persimmon and pine nuts on top of 2 baguette slices with bottle in background and persimmon wedges to the left.

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