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Gerla de Boer Orissandson copy

Persimmon Bruschettas with tomatoes or Bresaola

  • 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

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

Instructions

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

Bon appetite!


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