Persimmon Bruschetta Appetizer Recipe

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

This persimmon appetizer makes a delicious party food idea. The mixture of sweet and savoury flavours is a delicious way of enjoying this fruit. Super easy to make and absolutely addictive!

Course Party Food, Snack

Cuisine International

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings -8 portions

Calories 164kcal

Author Monika Dabrowski

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