Persimmon and Brie Crostini

Name: Persimmon and Brie Crostini
Prep time: 10 min
Total time: 20 min
Ingredients: 0.5 baguette, thinly sliced on a slight bias (16 slices); 8 ounces Brie or other triple-cream cheese, thinly sliced; 2 Fuyu persimmons, peeled, halved and thinly sliced crosswise (16 slices); 2 teaspoons light-brown sugar; Freshly cracked pepper, for serving

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By

Martha Stewart Test Kitchen

Updated on November 29, 2018

Prep Time:

10 mins

Total Time:

20 mins

Yield:

16 crostini

These little toasts make a delectable Thanksgiving appetizer. Be sure to use Fuyu persimmons -- they should be ripe but sliceable.

Ingredients

½ baguette, thinly sliced on a slight bias (16 slices)
8 ounces Brie or other triple-cream cheese, thinly sliced
2 Fuyu persimmons, peeled, halved and thinly sliced crosswise (16 slices)
2 teaspoons light-brown sugar
Freshly cracked pepper, for serving

Directions

Preheat oven to 375 degrees with racks in the top and middle position. Place slices of baguette on a rimmed baking sheet. Toast on the middle rack until dry and light golden, 10 minutes.
Preheat broiler. Top each piece of baguette with 1 slice of Brie, 1 slice of persimmon, and a sprinkle of sugar (about 1/8 teaspoon each). Broil on top rack until sugar melts and cheese begins to bubble and turn golden, 1-2 minutes. Serve with cracked pepper.

Bryan Gardner