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.
Bread, good. Cheese, good. Persimmon, good. (I may have watched every Thanksgiving episode of Friends yesterday…)
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!
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.
- 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)
- Preheat oven to 350 degrees fahrenheit.
- Slice french bread into rounds just under a half inch thick Cut the persimmon in half and cut into thin slices.
- Using a pastry brush, lightly brush each side of the bread rounds with olive oil.
- Spread a generous shmear of brie cheese on each round.
- 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.
- Top with a slice of persimmon and a bit of prosciutto.