Honey-sweet persimmon pairs beautifully with earthy goat cheese and the mildness of cream cheese in this quick and easy appetizer recipe. Simply toast baguette slices in the oven with olive oil, then top with herbed soft cheese, persimmon slices, pomegranate seeds for a sharp, juicy pop, and finish with a drizzle of honey with rice vinegar. Serve as an elegant holiday appetizer, delicious light lunch, simple afternoon snack, or with a refreshing salad for dinner.
1 large baguette, sliced into 12 slices 2 tablespoons olive oil 4 ounces cream cheese, softened 4 ounces chèvre goat cheese, softened 1 teaspoon fresh thyme leaves + extra for garnishing ⅓ cup pomegranate seeds 2 ripe persimmons ¼ cup honey 2 tablespoons Kikkoman® Rice Vinegar 1 teaspoon flaked sea salt ¼ teaspoon cracked black pepper
Preheat oven to 400ºF and place sliced bread on a medium baking sheet. Brush with olive oil. Bake for 8-10 minutes until bread is golden brown and toasted.
Remove bread from oven and cool for 5 minutes. Beat together cream cheese, goat cheese and thyme in a medium mixing bowl.
Slice persimmons into thin half-moon slices. Spread whipped cheese on each piece of crostini and top with sliced persimmons and pomegranate seeds. Stir together honey and rice vinegar in a small bowl and drizzle over crostini.
Sprinkle with sea salt and black pepper. Garnish with additional thyme. Serve right away.