Persimmon Bruschetta


Persimmon Bruschetta

Persimmons, especially fuyu persimmons, look a lot like tomatoes. So, it was natural for me to want to treat them as tomatoes in a bruschetta recipe. I love the warmth and nuttiness of persimmons paired with all the classic bruschetta components. Plus some lemon zest and juice. This bruschetta has the perfect unexpected sweet and saltiness, which is sure to excite your taste buds in a very starchy season! Sourdough baguette slices are the best companion to the persimmons, they compliment each other’s sweetness with the other’s tanginess.

I use fuyu persimmons which are the non-astringent persimmons. Aka, they won’t dry your mouth out if they’re not fully ripe. My friend Stacy Michelson illustrated a beautiful persimmon guide that you can check out here!

about 7-8 servings


1 sourdough baguette, sliced

4 fuyu persimmons, thinly sliced vertically, then sliced in half

2 cloves crushed garlic

1/3 cup chopped red onion

1/2 cup fresh basil, chopped

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons sea salt 

1/2 tsp black pepper

zest of one lemon

juice of half a lemon

1/2 tsp black pepper

olive oil, for drizzling

balsamic vinegar, for drizzling 

Toasted pumpkin seeds, for topping

(I toss mine in olive oil and sea salt, and bake at 375 degrees for 10 minutes)


1.) In a large bowl, toss the sliced persimmons, chopped onions, garlic, lemon zest and juice, olive oil, balsamic vinegar, salt, and pepper until persimmon slices are evenly coated. Toss basil in, if planning on serving day of. If preparing ahead of time, add basil at the very last minute. 

2.) Allow bruschetta to sit at room temperature, uncovered, for 15 minutes. Toast sourdough bread in the meantime.  

3.) Drizzle olive oil onto bread slices. Spoon on bruschetta. Sprinkle toasted pumpkin seeds on top and drizzle with balsamic vinegar. 

Clara PolitoComment