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Persimmon and Cheese Crostini
Print Recipe
© 2018 Il Fiorello Olive Oil Company
Persimmon and Cheese Crostini
Print Recipe
© 2018 Il Fiorello Olive Oil Company
Ingredients
1/2
baguette, thinly sliced on a slight bias (16 slices)
Il Fiorello Athena’s Blend Extra Virgin Olive Oil
8
ounces
fresh Burrata cheese
2
Fuyu persimmons, peeled, halved - thinly sliced 16 slices
Fresh Basil, cut into ribbons
Freshly cracked pepper, for serving
Servings:
Instructions
Preheat oven to 375°F
Place slices of baguette on a rimmed baking sheet, drizzle lightly with Olive Oil
Toast until dry and lightly golden, remove and cool
Heat 1 tablespoon of Olive Oil in a pan over medium heat
Add thinly sliced crosswise persimmon slices to pan, and lightly sauté just until soft
Top each piece of baguette with 1 slice of persimmon and 1-2 teaspoons of cheese
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