Persimmon and Pomegranate Crostini seem like Christmas to me because that is usually when I see these fruits in my supermarket. These are super simple but interesting.

Persimmon slices and pomegranate seeds on melted Brie on baguette slice.

Ingredients & Substitutions

I think many people are somewhat scared off by persimmons because of all the tales of astringency and bitterness. Just look for Fuyu persimmons and you won't have to worry about that. Eureka, Vanilla, or Triumph would also work. Hachiya are best avoided since they can be bitter and tannic unless they are so ripe they are mushy.

Brie cheese is sweet and melts nicely. A Champs Fleurie or other soft cheese could be substituted.

The pomegranate is optional but it adds interest and a bit of a festive touch.

Wine Pairing

A light, fairly neutral wine would work best here, such as a Muscadet Sevre et Maine or a mild Pinot Grigio.

A fruity light red like a Beaujolais or a Gamay would be a good red choice.

Serving Suggestions

Persimmon and Pomegranate Crostini
Strawberry Balsamic Crostini
Pear Balsamic Tartlets
Champagne Chicken Liver Paté

If you are looking for big payback for little effort... this recipe is for you!

Since persimmons are often sold by the case here are more ideas to use up that case!

Related Recipes

Persimmon and Pomegranate Crostini

Super simple but super tasty! Persimmon and Brie with a touch of pomegranate make for a festive appetizer any time of the year.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 12

Servings: crostini

Ingredients

▢ ½ French baguette cut diagonally into 21 slices
▢ 2 Tbsps olive oil for brushing
▢ sea salt
▢ 12 oz Brie sliced thinly
▢ 3 persimmons peeled, cored and sliced vertically thinly into 42 thin slices (See recipe note 1 below)
▢ 3 tsps brown sugar
▢ fresh black pepper
▢ ¼ cup pomegranate seeds from half a pomegranate

Instructions

Preheat the oven to 375°. Adjust racks to top and bottom racks if using 2 sheets.
Brush one side of each baguette slice with olive oil. Spread in one layer on baking sheet(s).
Bake 10 minutes till dry and toasty. Remove from oven and very lightly sprinkle with sea salt. Do not over salt. Switch oven to broiler. Leave top rack where it is (ie do not raise up to top position).
Position a slice of Brie on each baguette slice. Top with 1-2 persimmon slices. Sprinkle with a few pomegranate seeds. Sprinkle about ⅛ teaspoon of brown sugar over top.
Put sheet in to broil until sugar melts and cheese softens. Watch carefully that they don't burn. This will only take 1-2 minutes.
Remove from oven. Crack pepper lightly over top and serve.

Notes

Note 1: You are going to top the Brie with persimmon slices. One slice may not be enough. If you don't get 42 slices then try for 32 so you can put 1 ½ slices per crostini.

Nutrition

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