Persimmon & Chevre Bites
Persimmons starts to make their appearance in the early fall and by the holidays, they are at their peak. This firm and lightly sweet fruit makes a great addition to many winter salads and dishes, but it is also great to eat on its own. In this recipe, the persimmons are complimented with just the right amount of goat cheese, honey, and pecans for a touch of sweet and savory. Great for a snack or appetizer, or as an addition to a brunch spread.
Common Allergens & Sensitivities:
Contains: Goat’s Dairy
Free From: Gluten | Cow’s Dairy | Eggs | Soy | Nuts | Corn | Nightshades | Citrus | Sugar
Time: 10 minutes
Serves: 8 pieces
Ingredients
2 Fuyus persimmons, ripe
1 oz chevre (goat cheese)
¼ cup pecans, coarsely chopped.
Honey (raw and local preferred)
1/8 tsp Dried thyme
Ground cloves
Directions
Core persimmons, then slice into ¼” thick rounds. Place slices on a plate.
Crumble the chevre over the persimmon slices. Top with crushed pecans, drizzle lightly with honey, and sprinkle with a pinch of thyme. At the center of each slice, sprinkle a very small amount of ground clove.
Serve immediately, or chill up to 4 hours before serving.
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