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.
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.