Persimmon and Goat Cheese Toast
Chef Patricio Duffoo
This is a delicious and easy snack or meal that packs quite a lot of flavor. Truly, this toast recipe has it all – the tangy creaminess from the goat cheese, the crunch from the bread and toasted walnuts, the sweetness from the honey and persimmon and the salty kick from the chile flakes and salt. Beware of making only one for yourself, it’ll be very hard not to be wanting for more.
- 2 each thick slices of whole grain bread
- 2 each Fuyu Persimmon, thinly sliced
- 8 oz goat cheese, at room temperature
- 1 tbsp walnuts, toasted and chopped (you can substitute with any nuts or seeds)
- Organic Honey
Spice Tribe Sacred Valley Pink Peruvian Salt
Spice Tribe Maras Chile Flakes
- 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.
- 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.