Persimmon Caprese Toast Recipe
Try this sweet fall twist on the classic Italian appetizer.
Insalata Caprese is a simple salad that originates on the island of Capri. Using fresh seasonal ingredients, it usually features basil, mozzarella and tomatoes, seasoned with salt and olive oil. Elegant in its simplicity, the concept of using these bright, clean flavors need not be limited to salad. Using the basic elements of the Caprese and embracing the use of locally grown produce, food need not be complicated to be delicious.
Persimmons are a fruit that will not be rushed. Before ripe, the squat, orange fruit is maddeningly tart. Once they reach their prime, though, it’s a different story. Sweet, syrupy and sublime, they can be eaten as a hand fruit or used for baking, cooking or salads. In season from November into the winter months, persimmons often show up in fall baked goods, but it need not end there.
In a simple recipe, persimmons meet Capri. Topped with fresh basil and mozzarella on crisp slices of baguette, the vibrant flavors are a welcome change of pace from many of the starchy, dense dishes typical during the winter months. Pretty to look at and hard to resist, we have a new favorite for the hors d'oeuvres table at our next holiday party.
Make plenty. They won’t last long.
Persimmon Caprese Toast
- Olive oil
- Fuyu persimmons
- Fresh basil
- Mozzarella ciliegine
- Balsamic vinegar
- Sea salt
Cut baguette into thin slices and toss in olive oil.
Arrange slices on a baking sheet and bake in oven at 425 degrees until browned.
Peel and cut persimmons into thin slices.
Place a piece of persimmon on each baguette slice.
Place one basil leaf on each slice of persimmon.
Top with mozzarella ciliegine.
Drizzle with balsamic vinegar and sprinkle with sea salt.