Ingredients:
3 Fuyu persimmons, ripe but still firm
3 dried persimmons, Hoshigaki-style thinly sliced
½ cup whole milk ricotta cheese, we use Bellwether Farms
2 teaspoons Clif Family Kitchen extra virgin olive oil, plus more for bruschetta and finishing
1 teaspoon fresh lemon juice
¼ teaspoon fresh grated lemon zest
½ teaspoon kosher salt Coarsely and cracked black pepper
2 slices bread, from bread made in a large loaf pan sliced end-to-end
1-2 cloves of garlic
2 tablespoons Clif Family Persimmon Butter
Baby chard or other micro seasonal green to garnish
Instructions:
- Slice persimmons in half and remove seeds.
- Using a mandolin or a sharp paring knife carefully shave persimmon halves into thin slices.
- Cut the dried persimmons into ¼” slices.
- In a small mixing bowl combine the ricotta, olive oil, lemon juice, lemon zest, salt and several grinds of black pepper.
- Gently fold until combined and adjust the seasoning and lemon juice to taste.
- Toast or grill bread slices well on both sides; the center should remain soft. Immediately rub one side of each toast with a halved clove of garlic. Brush both sides of each toast with olive oil.
- Transfer the toasts to a work surface, garlic side up. Top with the ricotta spread, dividing it evenly. Cover the cheese spread with a layer of fresh persimmon slices, dot with persimmon butter and slices of dried persimmon. Drizzle with additional olive oil. Garnish with seasonal green leaves.
- Cut each slice into six pieces and serve immediately.
