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Persimmon Pear Caprese Toast

December 13, 2012 by Joy the Baker 90 Comments

pear persimmon 7

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.

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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.

pear persimmon 2

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!

pear persimmon 6

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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Categories: Featured Fruit, Fruit, Healthy, Holiday, Lunch, Recipes, Savory, Snacks

Previous Post: « Hot Buttered Rum and Cider
Next Post: Feta and Chive Sour Cream Scones »

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  1. Persimmon Caprese Salad says:
    December 21, 2015 at 6:22 pm

    […] favorite winter fruits.  I actually tried it for the first time a few years ago when I made this wonderful recipe from one of my favorite bloggers, Joy the Baker.  I could not believe how simple the recipe […]

    Reply
  2. Persimmon Salsa | stetted says:
    December 7, 2015 at 11:54 am

    […] Persimmon Bread – Back to Her Roots Persimmon Pear Caprese Toast – Joy the Baker Persimmon Sweet Potato Soup – Stetted Pumpkin Persimmon Walnut Bread […]

    Reply
  3. (CLOSED) What's For Dessert, Joy the Baker? (Cookbook Giveaway!) - The Town Dish says:
    November 8, 2015 at 8:00 am

    […] her blog that you now must make. [FYI: We’re currently adoring her simple, elegant recipe for Persimmon Pear Caprese.] You have until Monday, February 11 at noon to enter. Soon after, we will announce the […]

    Reply
  4. Celebrate New Year's At-Home, In Style w. 48 Worthy Appetizers! says:
    December 30, 2013 at 11:15 pm

    […] and Dill Butter Toasts from Food52. Smoked salmon and herb butter on toast? Count us in. Persimmon Pear Caprese Toast from Joy the Baker. This was Joy’s Christmas present to us in 2012, and it is the gift that […]

    Reply
  5. 10 Simple And Delicious Breakfast Recipes You Can Try Every Morning | [ mukeshbalani.com ] says:
    December 18, 2013 at 1:34 pm

    […] 4. Persimmon Pear Caprese Toast […]

    Reply
  6. 10 Simple And Delicious Breakfast Recipes You Can Try Every Morning says:
    December 18, 2013 at 1:13 pm

    […] 4. Persimmon Pear Caprese Toast […]

    Reply
  7. The Best Of The Holidays / Appetizers | The Effortless Chic says:
    December 13, 2013 at 6:04 am

    […] Persimmon Pear Caprese, Joy the […]

    Reply
  8. Joy the Baker – Persimmon Prosciutto and Brie Grilled Cheese says:
    November 17, 2013 at 1:08 am

    […]  Speaking of persimmons, this Pear and Persimmon Caprese Toast  I made last year is a total […]

    Reply
  9. Best Pinterest Posts » Persimmon Prosciutto and Brie Grilled Cheese says:
    November 17, 2013 at 1:03 am

    […]  Speaking of persimmons, this Pear and Persimmon Caprese Toast  I made last year is a total […]

    Reply
  10. Persimmon Pear Caprese Toast | { Avec Mallory } says:
    November 12, 2013 at 10:45 am

    […] which has a deep autumn vibe, you can work some serious magic! Joy the Baker recently shared this Persimmon Pear Caprese Toast recipe and I thought – perfect, the fall dish I’ve been waiting for. Check out the […]

    Reply
  11. I’ve Missed You. And Persimmons. « The Wholesome Project says:
    November 11, 2013 at 10:36 am

    […] have also made Persimmon Caprese before. Just remove tomato and insert persimmon. Here is a wonderful […]

    Reply

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