Persimmon Toast with Whipped Ricotta and Pomegranate Recipe
Dark-almost-burnt toast, billows of whipped ricotta (or cottage cheese!), and the season's new favorite fruit PERSIMMON with a generous sprinkle of tart pomegranate is the perfect snack!
Servings: 2 servings
Ingredients
- 2 slices sourdough-type bread toasted, extra dark
- 4 tablespoons Whipped Ricotta
- 1 persimmon Fuyu sliced into paper-thin rounds or Hachiya scooped when ultra-ripe
- 2 tablespoons pomegranate arils
- mint fresh, chopped or torn
- flaky sea salt
Instructions
- Grill or toast sliced bread until very dark. A dark char on toast is key for providing a slight bitterness to balance the sweetness of persimmons.
- Spread each toast with whipped ricotta or whipped cottage cheese.
- Top with sliced Fuyu persimmons or scooped Hachiya persimmons, pomegranate arils, and fresh mint leaves. Finish with flaky sea salt.
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