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!
Cat
Oh man, Joy!
You are NOT alone on that H&M scarf sitch. I literally just did that yesterday! We are in the same boat you and I, so let’s eat these crazy good persimmon caprese toasts and haphazardly wrap last minute gifts?
Mia {Blissful Chicks Wellness}
This looks so yummy!! I’ve never tasted pear and persimmon together but it sounds so heavenly paired with the mozzarella cheese. Christmas is saved! lol
Julia {The Roasted Root}
Beautiful festive appetizer! I love persimmons and pears and never would have thought to put them on delicious crispy bread with mozerella and basil.Sounds delicious! Thanks for the present :)
Chineka (savorthebaking)
This is a tasty combination with all of the flavors. These would be great as appetizers at a holiday party.
Liz @YUM at first bite
I’ve been receiving bags of Persimmons from my CSA and have had NO IDEA what to do with them. This is a fantastic recipe!! I’ll be bringing them next Thursday to my Mommy get together.
Seanna Lea
Persimmons have to be available locally, but I’ve not gone out of my way to look for them. I’ll have to look for them and make this for Sunday. A light dinner to make up for the vast quantity of sweets I’ve had this week.
ATasteOfMadness
Don’t worry, this would be the only Christmas gift that I would want. I LOVE persimmons. I have only ever discovered them last year, and I can’t get enough
sandra
and i totally have eaten the whole plate of my own party offering. it just happens that way sometimes.
sandra
Wow these look amazing. i’ve had a hard time finding the fuyu persimmons. For some reason the pear shaped hachiya are everywhere but nary a fuyu… Ah well, I will keep looking.
Amy
Can we be friends? You can give me food for Christmas (no slightly worn, badly wrapped scarf needed) and I’ll give you a bottle of bourbon.
Tina
What a beautiful and festive looking treat!
lapiubelladitutte
I am sure you will make a lot of people so happy by cooking, that they will forget the gifts!
Jim
Lemme see, I’m going to have both sides of each persimmon and pear left. too small for the best assembly. what the heck am i going to…ahhhh, got it! Yummy! Brilliant, Joy. You triumph again. Thanks
Maggie
These look so amazing – you totally win at appetizers
Pauline
I love persimmon. It goes with anything, or is just fine as a snack on its own. I just ate one tonight with vanilla ice cream, so good. Your toasts remind me of eggs Benedict. The mozzarella balls look like poached eggs. Actually, I bet a persimmon eggs Benedict would be pretty tasty too.
Pretty images and great idea, thanks for sharing!