Martha Stewart Persimmon and Brie Crostini pairs easy, ripe Fuyu persimmon with warm triple-cream Brie on toasted baguette slices. A quick broil with brown sugar caramelizes the tops, and the whole batch is ready in 20 minutes for Thanksgiving or any fall dinner party.
Serve these warm as a holiday finger food alongside wine, because the Brie firms up once it cools. Use Fuyu persimmons, not Hachiya, since they hold their shape and stay firm under the broiler.
Martha Stewart Persimmon and Brie Crostini
Course: AppetizerCuisine: AmericanDifficulty: Easy16
servings10
minutes10
minutes100
kcalCrisp baguette rounds topped with bubbling, golden Brie and thin slices of caramelized Fuyu persimmon, finished with a crackle of black pepper straight from the broiler.
Ingredients
1/2 baguette, thinly sliced on a slight bias (16 slices)
8 ounces Brie or other triple-cream cheese, thinly sliced
2 Fuyu persimmons, peeled, halved and thinly sliced crosswise (16 slices)
2 teaspoons light-brown sugar
Freshly cracked pepper, for serving
Directions
- Toast the baguette: Preheat oven to 375 degrees with racks in the top and middle position. Place slices of baguette on a rimmed baking sheet. Toast on the middle rack until dry and light golden, 10 minutes.
- Assemble and broil: Preheat broiler. Top each piece of baguette with 1 slice of Brie, 1 slice of persimmon, and a sprinkle of sugar (about 1/8 teaspoon each). Broil on top rack until sugar melts and cheese begins to bubble and turn golden, 1-2 minutes. Serve with cracked pepper.
FAQs
What type of persimmon works best for crostini?
Fuyu persimmons are the right choice because they stay firm when ripe and can be sliced thin without falling apart. Hachiya persimmons are meant for baking since they turn to a jelly-like pulp when ripe, and that texture will not hold up on a piece of toast. Look for Fuyus that give slightly when pressed but still feel solid.
Can I make persimmon and Brie crostini ahead of time?
You can toast the baguette slices up to 2 days ahead and keep them in an airtight container at room temperature. Assemble and broil right before serving, since the Brie hardens once it cools and the bread gets soggy if topped too early. The whole assembly step takes under 5 minutes, so this is already a very fast last-minute appetizer.
What can I use instead of Brie on these crostini?
Any triple-cream cheese works here: Saint-Andre, Delice de Bourgogne, or Brillat-Savarin will all melt and bubble the same way. Camembert is a good budget swap with a similar texture. Avoid harder cheeses like aged cheddar or Gruyere since they will not go soft and golden under the broiler in 1-2 minutes.
How do I store leftover persimmon and Brie crostini?
These are best eaten right out of the oven, and they do not store well once assembled. The bread loses its crunch within about 30 minutes. If you have leftover toasted slices without toppings, those keep in a sealed bag at room temperature for 2 days, and you can re-crisp them in a 375 degree oven for 3 minutes before topping and broiling.
What should I serve alongside persimmon crostini?
A sparkling wine or a dry rose cuts through the richness of the Brie. Set out a bowl of spiced nuts and a small green salad dressed with sherry vinaigrette, and you have a full pre-dinner spread for 8 people from just three dishes.
