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Persimmon + Brie + Prosciutto Crostini

November 28, 2014 by Jess 4 Comments

Persimmon, Brie, Prosciutto Crostini-Great party appetizer!

Maybe I’m still recovering from Thanksgiving (or maybe it was the fact that I had to be at work at 7 a.m. this morning) but I am feeling a little quiet today.  Which is good for you, because these persimmon, brie, and prosciutto crostini are more than capable of speaking for themselves.

Persimmon, Brie, Prosciutto Crostini-Great Party Appetizer!

Bread, good.  Cheese, good.  Persimmon, good.  (I may have watched every Thanksgiving episode of Friends yesterday…)

Persimmon, Brie, Prosciutto Crostini-Great Party Appetizer!

Inspired by a grilled cheese sandwich made by Joy the Baker, these crostini are totally delicious and easy to make.  Perfect for lunch or as a party appetizer!

Persimmon, Brie, Prosciutto Crostini-Great Party Appetizer!

Not everyone is overly familiar with this incredibly sweet and slightly tannic fruit, so if it’s been awhile since you’ve enjoyed a persimmon, please remember that they should be completely soft before eating.

Persimmon, Brie, Prosciutto Crostini-Great Party Appetizer!

Persimmon + Brie + Prosciutto Crostini
Author: Jess
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 25-30 crostini
Ingredients
  • 1 loaf of crusty french bread
  • 1 very ripe persimmon
  • 4 oz brie cheese
  • 2-3 tablespoons olive oil
  • prosciutto (I used about 1/2 slice per crostini, but it will depend on your taste/how big your prosciutto slices are)
Instructions
  1. Preheat oven to 350 degrees fahrenheit.
  2. Slice french bread into rounds just under a half inch thick Cut the persimmon in half and cut into thin slices.
  3. Using a pastry brush, lightly brush each side of the bread rounds with olive oil.
  4. Spread a generous shmear of brie cheese on each round.
  5. Bake for about six minutes (I threw mine on a preheated pizza stone, but I suspect a baking sheet will be sufficient) until the edges begin to get golden. Turn the broiler on high for about 1-2 minutes, until the cheese begins to bubble.
  6. Top with a slice of persimmon and a bit of prosciutto.
3.2.2885

 

 

Filed Under: cook, extras Tagged With: entertaining, fall

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Reader Interactions

Comments

  1. Thalia @ butter and brioche

    November 30, 2014 at 4:27 am

    Yum these crostini’s look delicious. Totally going to make the recipe!

    Reply
    • Jess

      December 2, 2014 at 6:18 pm

      Hope you like them as much as I did!

      Reply
  2. Maryanne @ the little epicurean

    December 2, 2014 at 9:25 pm

    What a great combination! I have tons of persimmon from my dad’s tree sitting the kitchen ready to be turned into a delicious crostini! 🙂

    Reply
    • Jess

      December 2, 2014 at 9:28 pm

      Lucky duck! It is my dream to live somewhere where I can grow persimmons, and figs, and pomegranates…do these even grow in the same place?

      Reply

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