We love testing our skills in the kitchen so when we were asked to participate in the 2016 Persimon® Black Box Challenge we couldn’t have been more excited!
Once we opened up our “black box”, we (and by we, we’re talking about about Lisa) put on our thinking caps and decided to think outside of the box. Since Persimon® is ripe and ready to eat, we chose to go the opposite route and roast them to make a Savory & Sweet Roasted Persimon® Crostini!
If you aren’t familiar with Persimon®, it’s a variety of persimmon grown in Ribera del Xúquer and characterized for its firm flesh and lack of astringency (the sharp taste of unripe fruit). They’re sweet in flavour and packed with fibre.
For more information on Persimon®, check out their website here
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Savory & Sweet Roasted Persimon® CrostiniINGREDIENTS:
24 diagonal slices of a baguette
4 tbsp olive oil
¼ tsp kosher salt
3 Persimons®, tops removed and cubed
1 tbsp olive oil
1/8 tsp kosher salt
1 small garlic head, roasted
1 cup chopped Piquillo peppers
½ cup Marcona almonds
1 tbsp sherry vinegar
½ tsp kosher salt
¼ tsp smoked paprika
5 tbsp olive oil
Iberico black wax cheese, thinly sliced
Roncal cheese, thinly sliced
Olive Oil, to drizzle
Balsamic Vinegar, to drizzle
Honey, to drizzle
Chopped Marcona almonds, for garnish
Fresh mint, for garnish DIRECTIONS:1)
For the crostini, preheat oven to 400ºF. Brush both sides of the bread slices with olive oil. Place on a baking sheet and bake for 5 minutes, flip and bake 4 minutes more until golden. Remove from oven and set aside.2)
For the Persimon® topping, in a large bowl, toss cubed Persimons® with olive oil and salt. Place on a parchment-lined baking sheet and roast in a 400ºF oven for 20 minutes, stirring after 10 minutes. Remove from oven and set aside.3)
To prepare the Romesco sauce, using a small food processor or blender, combine roasted garlic cloves, peppers, almonds, sherry vinegar, salt and paprika. Blend until finely ground. Add olive oil and process until smooth.4)
To assemble the savory crostini, spread Romesco sauce over toasted baguette, top with a slice of Iberico black wax cheese, roasted Persimons®, drizzle with olive oil and balsamic vinegar, sprinkle salt and garnish with fresh mint. 5)
To assemble the sweet crostini, place a slice of Roncal cheese over toasted baguette, top with roasted Persimons®, drizzle honey over top, sprinkle chopped Marcona almonds and garnish with fresh mint.
Makes 24 crostinis