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Persimmon Crostini

Image for Persimmon Crostini
plate

Yield

Serves 12

prep

Prep Time

10 minutes

cook

Cook Time

10 minutes

clock

Total Time

20 minutes

kikkoman products used:

ingredients

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

directions

  1. 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.
  2. Remove bread from oven and cool for 5 minutes. Beat together cream cheese, goat cheese and thyme in a medium mixing bowl.
  3. 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.
  4. Sprinkle with sea salt and black pepper. Garnish with additional thyme. Serve right away.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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