Goat Cheese Crostini with Persimmons and Walnuts
I work from home. Most days, I’m wearing yoga pants, a French braid, and no makeup. Actually we’ll call that a good day. Forget heels, most of the time, I’m not even wearing shoes. It’s amazing how quickly I went feral after moving to Sonoma County, some folks call it the Sonoma Coma, and I’ve definitely got it.
Since, I don’t get to dress up and be all fancy very often, I like to add a bit of glamour to my daily life in other ways. A few years ago, I started buying myself flowers each week. I place them around the house in places I can appreciate them.
I also love the concept of tea time. In the afternoons, I like to take a break for a simple and elegant snack and a cup of tea or a nice cold glass of water with lemon.
One of my fall favorites is this simple persimmon crostini with goat cheese. I use grain free bread (recipe coming soon), local persimmons, chevre, balsamic, thyme and a bit of chopped walnut. It only takes a few minutes to make and a few minutes to enjoy, but it breaks up the afternoon in the best possible way.
Daily Gratitude: November 6, 2013
Food for Humans (my local natural foods store)
Warm Autumn Afternoons
My Day Job
French Films
-
Ingredients Goat Cheese Crostini with Persimmons and Walnuts
- 2 slices of bread (I used grain free bread)
- 2 tablespoons chevre
- 1 persimmon, thinly sliced
- 1 tablespoon of coarsely chopped walnuts
- a few leaves from a sprig of thyme
- drizzle of aged balsamic
-
Instructions
- toast your bread until lightly golden
- spread 1 tablespoon of chevre on each piece of toast
- lay persimmons atop bread in a pretty pattern
- sprinkle walnuts and thyme
- and add a drizzle of balsamic vinegar
I love persimmons…this is beautiful!
I have a little basket of persimmons sitting on my counter right now. I love this time of year in my neighborhood because there are so many persimmon trees around. So beautiful! I can't wait to see your grain-free bread recipe – I want to start experimenting grain-free bread this week, but I'm not sure which recipe to start with. Let me know if you need a recipe tester! 😉
That look's amazing! Well done.
I've never had a Persimmon but they always have intrigued me. This recipe looks like a great place to start!
I also love persimmons in salads. Keep in mind also, that I used Fuyu persimmons which are eaten while the skin is firm and shiny. Hachiya persimmons are also fantastic but must be eaten when they are wrinkly and soft.