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Persimmon and Brie Crostini

Recipe photo courtesy of Bryan Gardner

These little toasts make a delectable Thanksgiving appetizer. Be sure to use Fuyu persimmons -- they should be ripe but sliceable.

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How would you rate this recipe?
  • ahisailorgmail
    31 OCT, 2018
    Fun and easy to make, these tasty little gourmet appetizers can be habit forming. I’ve never had a persimmon before so I was looking forward to trying something new. I didn’t know how to pick a good one so I asked a lady that was getting some at the grocery store. She told me they should be hard like an apple and free of blemishes. For the uninitiated, persimmons are crispy like an Asian pear and mildly sweet with a somewhat spicy flavor. I got 20 slices out of one about the size of a tennis ball. I peeled it with a vegetable peeler. Five of the slices got eaten before I could cut the bread for them. I used parchment paper because I thought that the Brie might make a mess on my baking sheet but they toast so quickly under the broiler that that wasn’t an issue. I would make these again but only when I have company so I won’t be tempted to eat them all by myself!

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