Food & Cooking Recipes Appetizers Finger Food Recipes Persimmon and Brie Crostini Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 29, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Yield: 16 crostini These little toasts make a delectable Thanksgiving appetizer. Be sure to use Fuyu persimmons -- they should be ripe but sliceable. Ingredients ½ baguette, thinly sliced on a slight bias (16 slices) 8 ounces Brie or other triple-cream cheese, thinly sliced 2 Fuyu persimmons, peeled, halved and thinly sliced crosswise (16 slices) 2 teaspoons light-brown sugar Freshly cracked pepper, for serving Directions Preheat oven to 375 degrees with racks in the top and middle position. Place slices of baguette on a rimmed baking sheet. Toast on the middle rack until dry and light golden, 10 minutes. Preheat broiler. Top each piece of baguette with 1 slice of Brie, 1 slice of persimmon, and a sprinkle of sugar (about 1/8 teaspoon each). Broil on top rack until sugar melts and cheese begins to bubble and turn golden, 1-2 minutes. Serve with cracked pepper. Bryan Gardner Rate it Print