Persimmon Jam Goat Cheese Crostini

Persimmon Jam Goat Cheese Crostini

french baguettes, sliced thin

persimmon ginger jam (recipe below)

goat cheese crumbles

pomegranate seeds, for topping

  1. Heat the broiler to 500 degrees.
  2. Spread the jam onto each slice of baguette.
  3. Place the bread slices on a lined baking sheet.
  4. Top with crumbled goat cheese.
  5. Place into the oven and broil for 4-5 minutes, or until the cheese is slightly browned.
  6. Top with pomegranates and serve warm or at room temperature.

for the persimmon ginger jam

Author note: 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.

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

  1. Place all ingredients into a small saucepan. Cover and simmer on medium-low heat for 20 minutes, or until all the liquids are released.
  2. Remove the lid and cook on medium-high heat for 15 minutes. Stir frequently to prevent browning.
  3. Remove from the heat and with a potato masher, mash the fruit until it is slightly chunky.
  4. Bring to room temperature and store in the fridge in an airtight container.

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