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Roasted Persimmon Crostini  Print

This recipe (adapted from Palmina Wines) appeared in TJT: Roasted Persimmon Crostini with Burrata & Pom Seeds on 28 Dec 2010

Roasted Persimmon Crostini2 Fuyu persimmons, sliced into 1/4″ wedges (skin on, but core and top removed)
1 tablespoon honey (I used Acacia honey from Italy)
2 tablespoons extra virgin olive oil, divided
1 teaspoon sea salt
1 baguette, sliced into 1/2″ slices (then grilled or toasted)
1 lime, cut in half
1 container Burrata
Seeds from one pomegranate
Preheat oven to 400° F.

Mix the honey with one tablespoon of the olive oil, the sea salt and juice of one–half of the lime. Toss the sliced persimmons in the mixture until evenly coated.

Pour the persimmons into a baking dish and roast them for about 20 minutes (or until the slices are slightly soft).

Top the toasted baguette slices (to cover) with the roasted persimmon slices (one or two slices, depending on the size of your crostini). Top the persimmon with spoonfuls of Burrata, then sprinkle on the pomegranate seeds.

Squeeze the remaining lime half over all the crostini. Drizzle remaining olive oil and the juices from the roasted persimmon over everything and then serve immediately.

WI wine recommendation: Of course, we’re going to recommend the wine that this recipe was created for (it did taste oh so good with it!). So, if you can find it, try the Palmina 2009 Malvasia Bianca from Santa Ynez Valley). The wine notes describe it as a “bone–dry wine with hints of ruby grapefruit mingling with apricot and lychee with hints of honeycomb and textural reminders of Hibiscus tea.”