Persimmon Bruschetta

• 4 Ripe but not too ripe Fuyu persimmons
• 1/2 cup fresh tangy goat cheese (at room temperature)
• 1/2 cup fresh ricotta
• 1/4 cup light colored honey (not buckwheat)
• 8 Slices crusty country bread
• 1 tablespoon olive oil
• 1/4 cup toasted hazelnuts (or pistachios), coarsely chopped
• Coarse ground black pepper
• Flaky sea salt
• 1 tablespoon chopped fresh rosemary (or mint if using pistachios)
• 1 tablespoon lemon zest (Meyer, if you have it)
• 1 tablespoon lemon juice (Meyer if you have it)

1. Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and bake at 375u0b0F until crisp and lightly browned.
2. Cut the persimmons into 8 lovely juicy orange petals. Remove seeds and peel (I use a paring knife), and sprinkle with a bit of lemon juice.
3. Whisk together ricotta, goat cheese, lemon juice, lemon zest and rosemary.
4. Dollop cheese mixture on warm toasts. Lay 4-6 slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes.
5. Heat honey gently.
6. Drizzle with warm honey and sprinkle with toasted Hazelnuts. Garnish with rosemary sprigs.

persimmons, goat cheese, fresh ricotta, light colored honey, crusty country bread, olive oil, hazelnuts, ground black pepper, salt, rosemary, lemon zest, lemon juice

Taken from food52.com/recipes/20501-persimmon-bruschetta (may not work)