Peak season persimmons get gussied up with rich ricotta and colorful pomegranate seeds. Serve on toasted country bread for a delightfully simple and satisfying snack, appetizer, or side dish.
What You Get
What You’ll Need
Salt and freshly ground pepper
Makes 6 servings
15 minutes active time
20 minutes total time
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Slice half of the bread into pieces about ½ inch thick, reserving the rest for another use. Set the pieces on the prepared pan, brush with olive oil, and season with salt. Transfer the pan to the oven and toast until golden, about 5 minutes.
To prep the persimmons, remove the tops, cut in half, and slice into half moons.
Spread each piece of bread with a spoonful of ricotta, and top with the persimmon. Drizzle with olive oil and honey, if using. Sprinkle lightly with salt and grind with pepper. Scatter with the pomegranate seeds and serve.
Contains: milk, wheat.