Name: Persimmon and Cheese Crostini
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

Persimmon and Cheese Crostini

Ingredients

1/2 baguette, thinly sliced on a slight bias (16 slices)
Il Fiorello Athena’s Blend Extra Virgin Olive Oil
8ounces fresh Burrata cheese
2 Fuyu persimmons, peeled, halved – thinly sliced 16 slices
Fresh Basil, cut into ribbons
Freshly cracked pepper, for serving

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