Persimmon Bruschetta Appetizer

Side view of persimmon bruschetta slices with bottle of balsamic vinegar in back.

This persimmon bruschetta is a delicious way of enjoying this seasonal fruit and a fantastic appetizer, perfect for any occasion. Super easy to make and absolutely addictive!

Course Appetizer, Snack

Cuisine vegetarian

Prep Time 10

Cook Time 7

Total Time 17

Servings -8 servings

Calories 167kcal

Author Monika Dabrowski

Ingredients

6-8 bread slices baguette/ciabatta, cut at an angle
2 persimmons finely diced
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3 tablespoons basil leaves finely chopped
½ garlic clove
2 teaspoons balsamic vinegar
3 tablespoons pine nuts
Salt and pepper to taste

Instructions

Prepare persimmon: Puree ¼ of the chopped persimmon.
Combine bruschetta topping ingredients: Combine with the remaining persimmon, lemon juice, basil and 1 tablespoon of oil. Season lightly with salt and pepper and stir thoroughly. Set aside.
Grill bread: Grill or toast the baguette slices then rub one side with the cut end of the garlic and drizzle with balsamic vinegar.
Toast nuts: Dry toast the pine nuts for 1-2 minutes until lightly browned stirring all the time.
Assemble: Spoon generous amounts of the persimmon mixture on top of the bread pieces, scatter over the pine nuts, drizzle the remaining oil and enjoy!

Notes

Once you've chopped the persimmon puree a quarter of the mixture then combine with the rest of the ingredients. This will help to bind the mixture.

I recommend drizzling the bread with the balsamic vinegar rather than adding the vinegar into the persimmon mixture (otherwise the fruit would lose its vibrant orange/yellow colour and turn slightly brown).

You can prepare the persimmon bruschetta topping 2-3 hours in advance and refrigerate it, covered, until you are ready to assemble the recipe.

Best served immediately.

Not suitable for freezing.

Nutrition