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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.