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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.

photo1

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

pear persimmon 8

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).

pear persimmon 3

 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.

pear persimmon 4

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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Filed Under: Featured Fruit, Fruit, Healthy, Holiday, Lunch, Recipes, Savory, Snacks

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

Reader Interactions

Comments

  1. anna

    December 13, 2012 at 10:18 pm

    this post is making me feel confusing things. i want it so, so badly! but where am i going to find fresh, ripe persimmons? i can only ever find the hard, unripe ones! what to do what to do what to do!

    Reply
  2. JK Scaglione

    December 13, 2012 at 8:00 pm

    Wow, Joy, look at all these comments!

    I too am moved to say, “these look really good” and I’m kinda chicken to eat persimmons “raw”. I’ve made cookies out of them when I lived in Chico, CA but I love all the ingredients in these so, will give them a go.
    And….how exactly do you bite these things???? <3

    Reply
  3. Sarah

    December 13, 2012 at 4:50 pm

    I love anything that comes topped with milky mozarella and stick balsamic. Come to mama.

    Reply
  4. Briella

    December 13, 2012 at 4:38 pm

    Yumyumyum. I love persimmons.

    Briella, Denver IT Consulting

    Reply
  5. Mirtha

    December 13, 2012 at 3:02 pm

    kid you not, I was taking a bite out of my persimmon just as I clicked on your blog link. thank you for such a divine recipe! oh, and I went to Macy’s and bought not one single present… I did get myself a couple of lovely sweaters…

    Reply
  6. Emma

    December 13, 2012 at 3:02 pm

    I went Christmas shopping last week. Came home with necklaces, earrings and a cool ring…..all for myself. Gave up on everyone’s presents and went home. I totally dig it. We really should start a self-help group…..

    Reply
  7. Nic from Thriving Wives

    December 13, 2012 at 2:29 pm

    Oh wow this is totally drool-worthy. I have to admit, I’ve never had a persimmon! I may have to lose my virginity with this recipe though. Yum!

    Strive to Thrive,
    Nic
    http://www.Thriving-Wives.com

    Reply
  8. The Life of Clare

    December 13, 2012 at 2:16 pm

    These look fantastic! I’ve always done this with tomato but this is a wonderful take on it. Good luck with your Christmas shopping.

    Reply
  9. The Life of Clare

    December 13, 2012 at 2:16 pm

    These look fantastic! I’ve always done this with tomato but this is a wonderful take on it. Good luck with your Christmas shopping.

    Reply
  10. Katie @ Blonde Ambition

    December 13, 2012 at 1:25 pm

    i just finished buying gifts for one person on my list. ONE. it’s so overwhelming.

    i love your winter version of caprese! so lovely!

    Reply
  11. Ashley @ Wishes and Dishes

    December 13, 2012 at 1:25 pm

    Taking pictures of basil is wayyy more important :)
    Christmas shopping is so much pressure! Why does it have to be like that?! It seem so silly and unnecessary

    Reply
  12. Dixya @ Food, Pleasure and Health

    December 13, 2012 at 1:13 pm

    I have seen a lot of persimmon recipes lately and have been looking for them at stores. now looking at these autum caprese salad look alike- I am in serious hunt for persimmons to make this ASAP. you are simply awesome :) and dont feel bad about x-mas shopping, its H& M ‘s fault, those warm scarves are hard resist.

    Reply
  13. Ahu

    December 13, 2012 at 12:42 pm

    This is brilliant. Love persimmon.

    Reply
  14. Mary

    December 13, 2012 at 12:08 pm

    I am a terrible Christmas shopper… it’s too much pressure! Sometimes, I just make donations to charities in my people’s names (I try to pick something they like to support) or I give them Kiva gift cards and call it a day. Support a good cause, avoid the mall, and give people something they can’t complain about without looking mean? Winning.

    Reply
  15. Amanda @ Once Upon a Recipe

    December 13, 2012 at 11:54 am

    there is a whole lot of love going on here. delish.

    Reply
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