Description
A delightful and healthy persimmon toast topped with creamy ricotta, honey, and crunchy nuts, perfect for breakfast or a light snack.
Ingredients
Scale
- 4 slices of your favorite bread (sourdough, whole grain, or gluten-free)
- 2 ripe persimmons (Fuyu or Hachiya varieties)
- 1/2 cup ricotta cheese (or cream cheese for a richer flavor)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup walnuts or pecans, chopped
- Fresh mint leaves for garnish (optional)
- Pinch of salt
Instructions
- Wash the persimmons under cool running water.
- For Hachiya persimmons, ensure they are fully ripe and soft. For Fuyu, slice them into thin rounds. Scoop out the flesh of Hachiya or slice Fuyu and set aside.
- Preheat your oven to 375°F (190°C) or use a toaster/skillet.
- If using the oven, place bread on a baking sheet, brush with olive oil or melted butter, and toast for 10-12 minutes until golden brown. For a toaster, toast to desired crispiness. For a skillet, toast for 2-3 minutes on each side.
- In a bowl, combine ricotta cheese, honey (or maple syrup), vanilla extract, and a pinch of salt. Add cinnamon if desired.
- Mix until smooth and creamy, adjusting sweetness as needed.
- Spread the ricotta mixture generously on each slice of toasted bread.
- Arrange persimmons on top of the ricotta. Sprinkle with chopped walnuts or pecans.
- Garnish with fresh mint leaves if desired.
- Serve as a breakfast, brunch, snack, or light dessert. Pair with coffee or tea, and drizzle with extra honey or maple syrup if desired.
Notes
- Experiment with different breads and toppings.
- Substitute nuts with seeds for a nut-free version.
- Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes