These delicious Persimmon bruschettas are easy to make and are pretty addictive! I have created a vegetarian and a meat version using labneh instead of cream cheese. The local small batch chilli sauces from Orriss & Son give it a special touch. Of course, you can leave these chilli sauces out, but it does make these Persimmon bruschettas rather special.

Orris & Son produce three chilli sauces at the moment. For the Persimmon bruschetta with tomatoes, I have used the Even Flow Habanero chilli sauce, which is spicy but not too hot. I finished the Persimmon and Bresaola bruschetta with the Fresh Tendril chilli sauce. The nettles in this Jalapeno sauce give this bruschetta a refreshing flavour. Almost mint like.

Persimmon Bruschettas with tomatoes or Bresaola

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Author: Gerla de Boer
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 MINUTES
Yield: 8 1x
Category: Starter
Method: Cold preperation
Cuisine: Italian

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Description

Two recipes for Persimmon Bruschettas. Simple and easy, but so delicious. I have used Labneh for the topping, but you can use cream cheese instead.

I prefer using Ciabatta rolls will as they will make every bruschetta the same size.

For these Bruschettas, I have used local chilli sauces from Orriss & Son, which are made in small batches and are without any additives.

Ingredients

Scale

2 Ciabatta rolls
Labneh, approx. 12 teaspoons
4 to 6 Cherry tomatoes – each one cut into 6 pieces
1 Persimmon
4 slices of Bresaola
4 teaspoons of Fresh Tendrill chilli sauce
4 teaspoons Even Flow chilli sauce

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Instructions

Take the ends of the Ciabatta rolls
Slice each bun in 4
Toast them in the oven or in a toaster
Peel the Persimmon and cut in thin slices and then in halves or in four slices depending on the size
Spread the labneh on each slice (approx. 1.5 tsp per slice)
Top one with Persimmon and cherry tomatoes
Top the other 4 with Persimmon and Bresaola
Drizzle 1 teaspoon of My wave over the Bruschetta with the tomatoes and Persimmon
And finally, drizzle 1 teaspoon of Fresh Tendril over the Bresaola Bruschetta

Bon appetite!

Keywords: Starter, brunch, amuse bouche, Persimmon