Candied Walnuts, Goat Cheese and Persimmon Crostini
Honey butter toasted baguette topped with tangy goat cheese, sweet ripe persimmons and candied walnuts. Sweet, salty, crispy, crunchy, chewy persimmon crostini is one of the best persimmon appetizer recipes that you will taste.
- 1 baguette, cut into 1/2-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
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.
To assemble crostini
Spread some goat cheese over the 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). Enjoy
There are two types of persimmons available in the market. We want to use only Fuyu variety for this recipe with persimmons. Select ripe ( not too squishy), sweet ones.
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 unsalted butter, then add 1/8 teaspoon salt to the honey butter.