Yields: 8 servings

Ingredients:

4 ripe but firm Fuyu persimmons

1/2 cup fresh goat cheese, at room temperature

1/2 cup fresh ricotta cheese, room temperature

1/4 cup pure clear honey, such as clover (not buckwheat)

1 -2 tablespoons olive oil

coarse ground black pepper

Kosher salt

1 tablespoon chopped fresh mint ( or rosemary, if using hazelnuts)

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

8 slices crusty country or Tuscan bread

1/4 cup toasted, coarsely chopped pistachios or hazelnuts

Directions:

Preheat the oven to 375 degrees.

In a medium bowl, combine the goat cheese, ricotta cheese, lemon juice, lemon zest and rosemary or mint. Mix well and set aside.

Peel and slice the persimmons.

Brush the bread with olive oil on both sides then sprinkle with salt and pepper, place in a baking pan.

Bake for 3-4 minutes, until lightly browned and crisp.

Remove from the oven and spread dollops of the cheese mixture on the warm toasts. Lay 4 slices of persimmons on each toast. Sprinkle with coarse pepper and salt.

Drizzle the slices with slightly warm honey. Sprinkle with the toasted nuts.

Garnish with extra slices of persimmons and mint leaves or rosemary sprigs.

Chef’s Tip: An elegant way to serve this at a party or holiday table is to have a small dispenser of the warm honey on the side with a bowl of the chopped nuts for self-serve.

To see how Chef Ren prepared this recipe on WBTV/Charlotte, click here: https://youtu.be/Sk6a3Wjvr5U