Persimmon Jam Goat Cheese Crostini
Ingredients
- french baguettes, sliced thin
- persimmon ginger jam, recipe below
- goat cheese crumbles
- pomegranate seeds, for topping
for the persimmon jam
- 3 cups persimmons, skinned and finely diced
- 1/2 teaspoon fresh ginger, finely diced
- pinch of kosher salt
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1/4 teaspoon vanilla extract
- zest of 1 orange
- hand held potato masher
Instructions
persimmon ginger jam
- Place all ingredients into a small saucepan. Cover and simmer on medium-low heat for 20 minutes, or until all the liquids are released.
- Remove the lid and cook on medium-high heat for 15 minutes. Stir frequently to prevent browning.
- Remove from the heat and with a potato masher, mash the fruit until it is slightly chunky.
- Bring to room temperature and store in the fridge in an airtight container.
for the crostini
- Heat the broiler to 500 degrees.
- Spread the jam onto each slice of baguette.
- Place the bread slices on a lined baking sheet.
- Top with crumbled goat cheese.
- Place into the oven and broil for 4-5 minutes, or until the cheese is slightly browned.
- Top with pomegranates and serve warm or at room temperature.
Notes
The amount of honey or sugar used is dependent upon how sweet the persimmons used are. To test take a bite or two of the persimmon before making the jam. Add sugar and honey accordingly. The jam can also be used in a Persimmon Brandy Fizz, click here for the recipe.
