RECIPE: PERSIMMON AND GOAT CHEESE CROSTINI
This recipe is super simple to make, but looks really impressive amidst your appetizer spread!
- 2 ripe persimmons, sliced thinly
- 1 large baguette, sliced on the bias into 1/4 in to 1/2 in thick slices.
- 2 4oz logs Montchevre Cinnamon Cranberry Goat Cheese
- Olive oil for brushing on bread
Preheat your oven to 375. Take your baguette slices and brush them with a little bit of olive oil. Toast 10-12 mins or until just slightly browned on top. Spread a light layer of goat cheese over the bread, and top with thin slice of persimmon.
Serving size depends on the length of your baguette, but mine yielded 16-18 crostini pieces.
Tip: Serve on a beautiful wooden board for maximum WOW factor!