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.
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.
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).
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.
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!
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
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!
Byn
ahh, the winter version of your peach + tomato crostini!
joythebaker
exactly!
Maggie @ A Bitchin' Kitchen
I’ve never had a persimmon, but add fresh mozzarella to anything and I’m game!
jodye @ chocolate and chou fleur
What a wonderful idea, and your photographs are just beautiful! I love pears, and I’ve had many a dried persimmon, but never fresh (though they do seem to be appearing in my local market). I’ll have to grab a few to test them out!
Jamie @ green beans & grapefruit
I’m a persimmon fiend this time of year- they’re so delicious. I guess key here is getting bread that’s not too chewy so caprese isn’t all over your face. Not that that’s totally a bad thing.
Erin @ The Speckled Palate
You’ve just made me feel a MILLION times better for not being the only one who has struggled with Christmas shopping. Because, like you, I’ve found lots of things for myself and then called it a day most days. Hmm.
This toast looks delightful! Cannot wait to try it! Keep up the great work, Joy!
MJ
OK, although the appetizer looks soooo tempting – I am way loving the photos (they are bomb all the time) but I adore the subtle spots of light creeping in on the “ingredient shot” and the basil looks like it’s floating – What? :) From one photo geek to another – you killed it!
Cheryl
Sounds delightful . . . !!!
Sally
Hi Joy,
Your photo of basil was worth the effort of not Christmas shopping. It is beautifully composed……….. like falling in a light green sky.
-Sally
MJ
I know right? Very cool :)
Lydia
Joy,
It was so nice to meet you in Boston. Happy Holidays!
– Lydia
Alanna @http://toughcookieblog.com
These look absolutely scrumptious!
Also, just wanted to say that I made your orange-cranberry coffee cake the other day for my family, and it was completely divine. Thanks for the great recipes!
Jayne
This original creation of yours is so perfect. Never thought of using persimmons like tomatoes. They have almost the same texture, don’t they?
Sarah LoCascio
I’m sure Im the millionth person to say this but….I cannot even tell you how much your posts brighten my day, the way you write is phenomenal and always leaves me smiling, if not laughing out loud. Your gorgeous, intense photos paired with your comedic writings is golden. You really do have a gift.
Cheers
joythebaker
thank you for the kindness, Sarah!
Bakerkat
I’ve been studying my copy of the Joy The Baker cookbook for Christmas ideas. I’ll be having a lot of fun and my family will have yummy treats because of you.
joythebaker
this makes my day!
Elizabeth@ Food Ramblings
yum! what a great finger food for a party!
Abby @ The Frosted Vegan
Ohhh I need these in my face NOW!