Persimmon Pear Caprese Toast

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I’m not much for keeping secrets, so let me just go ahead and tell you all about your Christmas present now.  I got you a few things:  a giant, two-year -old orange cat names Jules Cat Stevens, and a half bottle of rum (I used the first half on this cider).  Truth is, I haven’t done a stitch of holiday shopping.  It seems like every time I try to shop for you, I end up buying myself a scarf from H&M and calling it a day.  Other truth is, I’m the worst.


I’ve been spending more time taking pictures of basil than I have shopping for gifts/scarves.

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Ok Ok…  It looks like you’re going to get slightly worn H&M scarf for the holidays.  I think you’ll like it.  I do… that’s why I bought it.  Yes, I am, in fact, the worst.  I mentioned that earlier.

My only saving grace is that, along with your poorly wrapped, newly hand-me-down scarf, I’ll also bring along a mega-treat like these Persimmon and Pear Caprese Toasts.  This creation sort of makes me feel like an appetizer hero, and I’m hoping is saves me from my gifting disasters.  Please and thank you.

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Let’s talk about the layers of this assembly!

I started with Fuyu persimmons.  These are the short, squat, firm persimmons.  They’re sweet and apple-like.  Think of what might happen if you smashed together an apple and a mango (minus the pit) during an October sunset.  This is that.

Red Bartlett pears are an important addition.  Firm is better than soft for these toasts.  We need pears to have body and keep body (totally my personal life motto).

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 To surround our precious fruits we’ll add olive oil toasted baguette slices, fresh basil leaves, and beautiful fresh mozzarella.

I love everything that’s happening here.

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Salt is essential.  It brings out every single subtle flavor in these persimmon toast bites.

I love combining salt with sweet elements.  The way the salt brings out the taste of the fresh mozzarella is one thing, but when combined with the sweet persimmon and pear… it’s just everything ever.  Savory sweet great!

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This is a winter play on a traditionally summer and tomato situation.  I’ll always find an excuse to put fresh mozzarella in my face, and this dish is elevated and divine.  Because there are so few ingredients, every element is important.  Bread is toasted in a generous amount of good olive oil.  Pears are firm and sweet.  Persimmons show off their distinctly autumn appeal in thick slices atop the pears.  Fresh basil is fragrant and familiar.  Cheese… ooooh!  Lastly, coarse sea salt, fresh cracked back pepper, and a balsamic vinegar glaze make everything feel proper and thoughtful (unlike my lackluster Christmas gift offerings… I’m sorry for those in advance).

Persimmon Pear Caprese

Print this Recipe!

Fuyu persimmon (these are the short, squat firm persimmon), sliced

firm red Bartlett pear, sliced

fresh basil

fresh mozzarella (bite-sized or larger balls that you have to slice)

fresh baguette (sliced)

olive oil

coarsely ground sea salt

fresh cracked black pepper

balsamic vinegar glaze

These are more assembly instructions than they are recipe tasks.

In a medium saute pan over medium heat, warm olive oil.  Add baguette slices and brown bread on each side.  Remove from the pan.

Top each bread slice with a slice of pear, a slice of persimmon, a fresh basil leaf, and mozzarella.  Drizzle with balsamic glaze and sprinkle with sea salt and fresh cracked pepper.  Serve!  

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88 thoughts on “Persimmon Pear Caprese Toast

  1. Hi Joy, do these persimmons need to be super soft to be used (like the hachiya)? Or can they be used right after buying from the super market?

  2. Your posts have been awesome this month….and seem to find me when I am down in the dumps over the holidays, or other things. I especially love this post with the bright colors and beautiful edibles. I think anyone would be happy to get some sort of food treat from you instead of christmas gifts!

  3. Since you let the secret out about the scarf, you might as well post a photo of it too. I won’t keep a secret about whether or not I like it enough to accept it newly handed down, then you might even not have to give it to me. Unlikely though. Sounds like me shopping. I’ve been saying I need to go shopping – my wardrobe was in need of help, 10 years ago. I love scarves (except from F21 where they crumbled/crumpled as soon as I put them in the wash). I tell myself they are for accessorising and update my wardrobe lol.
    More time to cook and photograph and do other things, like ogle lovely looking creations with beautiful persimmons and basil in a chilly frosty London:) Thanks for the ray of sunshine!

  4. I am the absolute worst at leaving Christmas shopping til the last moment. Working in retail should mean you don’t become someone you hate buuuuuuttt whatever.
    I crazily decided to make my boyfriend a bar cart and throw a pre Christmas Christmas dinner, now overwhelmed does not even describe where I’m at right now.
    Clinging to your every word for Christmas inspiration, so thanks for all of your posts this week. #lifesaver

  5. Joy I love love love persimmon! I’m traveling but before I left San Diego for my trip, Ralph’s had them on sale and I was buying them like a maniac because they’re just so good!

    And I love caprese salads and this is the best kind of caprese idea ever!

    And I could also drink my weight in balsamic glaze or reduction. Love it!

  6. Hi Joy!
    I have been following your blog for some time now, but was too shy to leave a comment….I hate christmas/chanukah shopping too, i just end up buying things for myself ;)
    these look delish, my mother is going to love these as appetizers!!!

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