Persimmon and Goat Cheese Bites
Last fall I made these Persimmon, Fried Sage, and Goat Cheese Bites. I also added some soft-seeded pomegranate aerials and ended up with sweet-salty-savory-tart perfection. Everyone loved them and they’re so easy to put together. They are vegetarian & gluten free and this recipe makes about 12 servings.
- 1/4 cupExtra Virgin Olive Oil
- 24 easmall, fresh Sage leaves
- 4 eamedium, ripe Fuyu persimmons
- 4 ouncesfresh goat cheese (aka chèvre) crumbled
- 4-5 ounces (or 1 ea)soft-seeded pomegranate aerials (optional)
- garnishSea Salt
Line a plate with paper towels. Heat the oil in a small frying pan over medium high heat. When the oil shimmers, add a 5 to 6 leaves and fry until crisp, about 15 seconds. Using tongs or slotted spoon, remove leaves and drain on lined plate and set aside. Repeat to fry all the sage.
The sage can be fried up to 1 day in advance. Store in an airtight container at room temperature until ready to use.
Trim ends of persimmon then carefully slice it into 6 rounds. Arrange persimmon slices on a platter then crumbled the goat cheese across the slices and garnish with some fried sage and pomegranate aerials (optional), a drizzle of the frying oil, and a pinch of sea salt and serve.
I used Fuyu persimmons -- the squat, flat-bottomed, non-astringent, tomato-looking fruit -- in this recipe. Buy persimmons that are dark orange and just give a bit when pressed.