Persimmon and Brie Crostini

Prep Time:
10 mins
Total Time:
20 mins
16 crostini

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


  • 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


  1. 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.

  2. 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
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