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    Home » Recipes » Easy Appetizer Recipes

    Persimmon Goat Cheese Walnut Crostini with Honey

    Published: Nov 20, 2017 · Modified: Feb 17, 2023 by Maria Doss · This post may contain affiliate links · 10 Comments

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    Goat Cheese Crostini with Honey topped with juicy ripe persimmon and Candied Walnuts. Sweet, salty, crispy, crunchy and chewy, these make a tasty persimmon appetizer for the holidays.

    persimmon appetizer recipes

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    Holidays is all about parties and get togethers. I'm always looking for easy appetizer recipes that are crowd pleasing yet effortless. This crostini recipe is so good that I always end up making more <---- Unbelievably good!

    Persimmon is one of our favorite fruits to enjoy all season long. It is sweet and delicious and packed with nutrients. We shared a persimmon quick bread recipe a while ago and you guys have a loving it so much, that we wanted to create another recipe using this incredible fruit and also these persimmon muffins.

    The pairing of sweet, juicy persimmon along with tangy cheese is so delicious, but we decided to elevate with some caramel walnuts and honey.

    Honey Goat Cheese Crostini

    There are 4 components

    1. Salted Honey Butter
    2. Toasted slices of baguette
    3. Goat Cheese
    4. Persimmons
    5. Candies Walnuts

    Ingredients needed to make crostini
    Persimmon Goat cheese crostini

    Method 

    Step-1: Make Candied Walnuts - A simple recipe using brown sugar, butter and walnuts that is made in a skillet in just 5 minutes.

    Step-2: Toast baguette slices - Mix salted butter with honey and spread a thin coating on top of all baguette slices. Bake until golden brown.

    Step-3: Spread goat cheese on top of toasted baguette, and then top with chopped candied walnuts and sliced persimmon.

    Walnut crostini with fruit

    Expert tips

    Persimmon- Use Fuyu variety. Select ripe ( not too squishy) fruits.

    Goat cheese need to be at room temperature. It makes it easier to spread and helps in making the caramel walnuts and persimmon to stay intact.

    Salted butter is key - The salt elevates the honey toasted baguette. If you are using unsalted butter, then add ⅛ teaspoon salt to the honey butter. A good quality butter if possible.

    You could choose to chop the candied walnuts and sprinkle or leave them whole. (We left them whole for photography purposes)

    More recipes using walnuts:

    • Orange Cake from scratch
    • Banana Cake
    • Muffins
    • Carrot Cake
    • Baked Oatmeal

    How to make ahead?

    Candied walnuts and toasted baguette can be made 1 to 2 days in advance and stored in a sealed container at room temperature.

    Assemble walnut cheese crostini just before serving.

    a hand holding a persimmon appetizer recipe made with cheese and honey

    More Holiday Appetizer Recipes:

    • Loaded Nachos <--- made in Air Fryer
    • Lemon Pepper Wings
    • Air fryer Garlic Bread
    • Garlic Parmesan Wings
    • Parmesan Bread Bites
    • Spicy Pita Chips
    • Shrimp Wonton Rolls
    • Parmesan Crackers
    persimmon crostini

    Persimmon Goat Cheese Walnut Crostini with Honey

    Goat Cheese Crostini with Honey topped with juicy ripe persimmon and Candied Walnuts. Sweet, salty, crispy, crunchy and chewy, these make a tasty persimmon appetizer for the holidays.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 8 minutes
    Cook Time: 10 minutes
    Total Time: 18 minutes
    Servings: 12 bites
    Calories: 108kcal
    Author: Maria Doss

    Ingredients

    • 1 baguette, cut into ½-inch thick slices
    • 5 tablespoons salted butter, room temperature
    • 5 tablespoons honey
    • 2 large ripe Fuyu persimmons, peeled and sliced
    • 8 ounces goat cheese, room temperature
    • 1 recipe candied walnuts
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425 degrees F with the oven rack positioned in the middle. Have a baking sheet lined with parchment paper.
    • Stir together honey and butter in a medium bowl, until evenly combined. 
      Spread honey-butter on one side of each baguette slice and place (buttered side up) on the prepared baking sheet (in a single layer).
    • Bake for 8-10 minutes, until toasted (golden in the middle and darker around the edges). Keep a close eye during the last couple of minutes, so that it doesn't get burned.
    • Place baking sheet on a wire rack to cool completely.
      Toasted baguette can be made several hours ahead and stored in an air tight container.

    Assemble crostini

    • Spread some goat cheese on top of each baguette slice. Top with a few slices of persimmon and candied walnuts ( you can leave the candied walnuts whole or chop them). Serve immediately.

    Notes

    Persimmon– Use Fuyu variety. Select ripe ( not too squishy) fruits.
    Goat cheese need to be at room temperature. It makes it easier to spread helps in making the caramel walnuts and persimmon to stay intact. 
    Salted butter is key – The salt elevates the honey toasted baguette. If you are using unsalted butter, then add ⅛ teaspoon salt to the honey butter. A good quality butter if possible.
    You could choose to chop the candied walnuts and sprinkle or leave them whole. (We left them whole for photography purposes)

    Nutrition

    Serving: 1bite | Calories: 108kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 212mg | Potassium: 103mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Reader Interactions

    Comments

    1. Kelsie | the itsy-bitsy kitchen

      November 20, 2017 at 1:58 pm

      I don't think a more beautiful crostini exists on this earth! This sounds delicious!

      Reply
      • Maria Doss

        November 23, 2017 at 2:19 am

        Thank you Kelsie:)

        Reply
    2. Kim | The Baking ChocolaTess

      November 21, 2017 at 1:58 am

      Wow! I still need to try persimmons...but these crostinis look so gorgeous Maria! Yum!!! Happy Thanksgiving my sweet friend!!

      Reply
      • Maria Doss

        November 23, 2017 at 2:20 am

        You've got try persimmons Kim:) Wishing you and your family a very happy Thanksgiving dear!!!

        Reply
    3. Kelly @ Kelly Lynns Sweets and Treats

      November 21, 2017 at 3:56 am

      Salty, sweet with a side of tang! Sounds yummy! The perfect appetizer! Happy Thanksgiving darling!!

      Reply
      • Maria Doss

        November 23, 2017 at 2:21 am

        Thank you Kelly!!! Wishing you and your family a very happy Thanksgiving dear:)

        Reply
    4. heather (delicious not gorgeous)

      November 21, 2017 at 10:31 pm

      oooh these sound like awesome appetizers! these take that fruity/cheesy/carby combo and makes it so classy (:

      Reply
      • Maria Doss

        November 23, 2017 at 2:21 am

        Thank you Heather. Wishing you a very happy Thanksgiving dear:)

        Reply
    5. Katherine | Love In My Oven

      November 22, 2017 at 3:15 am

      Walnuts that taste caramelized? I couldn't say no to that!! These look and sound so amazing. Happy Thanksgiving!!

      Reply
      • Maria Doss

        November 23, 2017 at 2:22 am

        Thank you Kathy. Wishing you and your family a very happy Thanksgiving:)

        Reply

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

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