Persimmon Crostini with Honeyed Mascarpone and Pomegranate Seeds

Diane's Recipes

From The Taste of the Season

Serves 4 to 6

Fuyu persimmons taste sweet and are crisp almost like an apple. Mascarpone is a very soft rich cheese that tastes a little bit like sour cream but is much denser in texture. The pomegranate seeds look like bright little jewels and contrast with the orange persimmon slices. Look for unusual flavored honeys to accent the crostini.
This creative combination is not only light and delicious but really beautiful to look at. These take just a few minutes to put together so consider serving this when you are pressed for time. Serve a fruity after dinner wine to complete the meal.

12 1/2-inch slices French bread
1/4 cup mascarpone
1 tablespoon fragrant honey like orange blossom, white truffle or lavender
2 Fuju persimmons, peeled and thinly sliced
1/2 pomegranate, seeded
1/4 cup fragrant honey like orange blossom, white truffle or lavender

1.    Preheat the oven to 350F. Place the bread slices on a baking sheet. Toast the bread for about 7 minutes or until light brown. Cool and set aside.

2.    In a small bowl combine the mascarpone with the tablespoon of honey until well blended and soft enough to spread.

3.     Arrange the toasts on a platter and smear about a teaspoon of mascarpone mixture on each bread slice. Arrange a few persimmon slices on top. Sprinkle with a few pomegranate seeds and then lightly drizzle the  honey over the fruit. Serve immediately.

Advance Preparation: The toasts may be made 8 hours ahead and placed in an airtight container.

Keywords: persimmon, crostini, mascarpone, pomegranate

Printer-Friendly Version    E-mail this page