Spiced Honey Persimmon Toasts
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Cream cheese is sweetened slightly with honey and the warming flavor of cinnamon, then whipped until smooth and creamy. The cream cheese mixture is spread onto crisp broiled slices of olive-oil dipped baguette and topped with sweet Fuyu persimmons, pecans and pomegranate seeds. This recipe can easily be prepped in advance and assembled just before serving. I recommend making the cream cheese mixture ahead of time and refrigerating it until ready to use. I prefer the crostini fresh out of the oven so the cream cheese can almost melt into them.
Spiced Honey Persimmon Toasts
Table of contents
Key Ingredients in This Recipe
- Persimmon – Persimmons have gained popularity in the US in recent years and have gone past farmers market stands to more mainstream grocery store displays. For this recipe I prefer Fuyu persimmons which are more similar in texture to an apple and are perfect for slicing. Look for tomato-shaped Fuyu persimmons with a bright orange color indicating they are ripe. Hachiya persimmons are astringent and must be eaten ripe, however, when they are ripe they feel like a water balloon and are extremely hard to slice.
- Cream cheese – Cream cheese adds a tangy flavor to the toasts. I whip it with a bit of honey and cinnamon to give it a lighter texture. It’s easier if the cream cheese is at room temperature when whipping it in the food processor.
- Honey – Honey adds a natural sweetness to the whipped cream cheese mixture and is used as a garnish just before serving the toasts.
- Cinnamon – The warming flavors of ground cinnamon enhance the fall flavors in this recipe.
- Bread – I like using a crusty baguette cut into slices, dipped in olive oil and broiled for crostini, though you can also slice up a loaf of French bread for halved toasts.
How to Make Spiced Honey Persimmon Toasts
Step 1: Make the cream cheese mixture.
Add the cream cheese, 2 tablespoons (43g) of the honey, and cinnamon to the bowl of a food processor fitted with the blade attachment or a blender and blend until the mixture is smooth, about 1 minute. Scrape the sides of the bowl as needed.
Step 2: Dip bread in oil.
Add the olive oil to a shallow dish and dip one of the cut sides of each slice of bread in the olive oil, then arrange the slices, oil side up on a baking sheet.
Step 3: Toast the crostini.
Broil them just until golden brown, about 1 minute.
Step 4: Add cream cheese.
Spread the cream cheese mixture onto the toasts.
Step 5: Garnish and serve.
Top with the persimmon slices and garnish with the pomegranate seeds and pecans. Drizzle with the remaining honey and serve.
Tips and Tricks for This Recipe
Swaps and substitutions
- While I use slices of sourdough bread cut in half, these toasts can be made on smaller slices of baguettes instead.
- The chopped pecans can be swapped for walnuts.
- The cream cheese mixture can be swapped for whipped ricotta.
- The cream cheese can simply be spread on the bread rather than piped if desired.
How to prepare this recipe in advance
Serve the cream cheese mixture immediately or store refrigerated, in an airtight container or resealable plastic bag until ready to use, up to 2 days ahead of time.
Other Recipes to Try
If you enjoy this persimmon toast recipe, give these a try and follow me on Instagram for more updates:
Spiced Honey Persimmon Toasts
Ingredients:
- 1 (8-ounce) package cream cheese, at room temperature
- 3 tablespoons honey, divided
- 1 teaspoon cinnamon
- Extra-virgin olive oil, as needed, for dipping bread
- 1 French baguette, cut into ½” slices
- 1 large Fuyu persimmon, shaved or thinly sliced and halved
- ¼ cup pomegranate seeds
- ¼ cup chopped pecans
Instructions:
- Add the cream cheese, 2 tablespoons (43g) of the honey, and cinnamon to the bowl of a food processor fitted with the blade attachment or a blender and blend until the mixture is smooth, about 1 minute. Scrape the sides of the bowl as needed.
- Add the olive oil to a shallow dish and dip one of the cut sides of each slice of bread in the olive oil, then arrange the slices, oil side up on a baking sheet.
- Broil them just until golden brown, about 1 minute.
- Spread the cream cheese mixture onto the toasts.
- Top with the persimmon slices and garnish with the pomegranate seeds and pecans. Drizzle with the remaining honey and serve.
DID YOU MAKE THIS?
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Loved these, so pretty, easy and delicious and really impressed our guests!
So happy to hear that Emily!! Thank you so much for sharing!