Directions
- With a sharp serrated knife cut the bread into 1 inch thick slices.
- Toast the sliced bread.
- While the bread is toasting, slice the persimmons.
- Once the toasted bread is ready, with a knife or small spatula spread goat cheese on the bread.
- Arrange slices of persimmon on top of the goat cheese, sprinkle with flaxseeds, drizzle with honey and sprinkle Pink Peruvian salt and Maras Chile Flakes on top.
Recipe Note
- There are two main types of persimmon, fuyu and hachiya. Fuyus should be eaten while they are still firm and sweet. Hachiyas are bitter when still firm and are best when very ripe and soft. You can use hachiya persimmon in this recipe and spread the pulp on the crostini as well.
- We didn’t bother to peel our persimmon but it is personal preference. Some people prefer peeled while we prefer with the skin.
