Persimmon and Pomegranate Crostini

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

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5 from 1 vote

Super simple but super tasty!

Prep Time10

Cook Time12

Course: Appetizer

Cuisine: American

Servings: crostini

Calories: 116kcal

Author: Carolyn Hetke

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.

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