Persimmon, Pomegranate & Goat Cheese Toast
A while back, I went persimmon picking at Gabriel Farms and went a little wild. I think I picked about 20 persimmons?
Now, I love persimmons, but that’s even a little too many for me, especially to just eat raw! After a while, I had to start thinking about how to use the persimmons in other ways and that’s how my Persimmon Latte recipe came about. I forgot then to share this easy toast recipe, but better late than never, right?
A lil sweet and a lil savory, try toast recipe out next time you have a lot of persimmons. It’s great!
Persimmon, Pomegranate & Goat Cheese Toast
Makes 1 serving
Ingredients:
1 Fuyu persimmon (ripened until pretty soft, skin should give away a bit when pressure is applied)
1 tbsp pomegranate arils
1 tbsp goat cheese
~½ tbsp honey (or just eyeball it and add however much drizzle you want)
1 slice of bread (whatever you want!)
Instructions:
Toast the bread, spread the goat cheese on top, and set it aside.
Peel your persimmon and cut into thin slices with a knife or mandolin (might be messier with a mandolin depending on how soft your persimmon is).
Lay the slices down in a line and make sure each slice is overlapping with the other. From one end, carefully roll the slices up like a cigar and keep them overlapped. The finished product will look like a flower!
Carefully place your persimmon flower on the toast and rearrange the “petals” if needed so it lays flat on top. As long as the slices are overlapping, it should maintain the flower appearance.
Sprinkle the pomegranate arils on top and then drizzle some honey over the whole thing.
