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.
- 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
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.
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)