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SideChef
Recipes
Appetizers
Brown Butter Persimmon and Ricotta Crostini
Recipe

10 INGREDIENTS • 9 STEPS • 30MINS

Brown Butter Persimmon and Ricotta Crostini

5
5 ratings
Looking for your next go-to appetizer recipe for tonight's dinner party? Look no farther. These will go fast!
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Brown Butter Persimmon and Ricotta Crostini
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Looking for your next go-to appetizer recipe for tonight's dinner party? Look no farther. These will go fast!
30MINS
Total Time
$0.95
Cost Per Serving
Ingredients
Servings
8
US / Metric
Ricotta Cheese
1 cup
Ricotta Cheese
Lemon
1
Lemon, zested, juiced
1 tsp zest plus 2 tsp juice
Honey
1 tsp
Honey
Salt
1 pinch
Salt
Baguette
1
Baguette
Olive Oil
1 Tbsp
Olive Oil
Unsalted Butter
1/2 cup
Unsalted Butter
Fresh Sage
3 sprigs
Fresh Sage
Persimmon
2
Firm Persimmons
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
302
Fat
16.6 g
Protein
6.4 g
Carbs
32.2 g
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Brown Butter Persimmon and Ricotta Crostini
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Whip the Ricotta Cheese (1 cup), 1 tsp zest and 2 tsp juice from the Lemon (1), Salt (1 pinch), and Honey (1 tsp) together.
step 2 Whip the Ricotta Cheese (1 cup), 1 tsp zest and 2 tsp juice from the Lemon (1), Salt (1 pinch), and Honey (1 tsp) together.
step 3
Slice the Baguette (1) into half-inch pieces. Brush them with Olive Oil (1 Tbsp) and sprinkle with Salt (to taste). Place in the oven to bake for 15 to 20 minutes.
step 4
Thinly slice the Persimmons (2) and gently pull the Fresh Sage (3 sprigs) of the stems.
step 4 Thinly slice the Persimmons (2) and gently pull the Fresh Sage (3 sprigs) of the stems.
step 5
Heat a skillet over medium low heat. Melt the Unsalted Butter (1/2 cup) and whisk while it begins to foam.
step 5 Heat a skillet over medium low heat. Melt the Unsalted Butter (1/2 cup) and whisk while it begins to foam.
step 6
Add the sage leaves to the skillet and coat with the butter. Fry them for 3 to 5 minutes. They're done when the butter begins to brown and the sage leaves are very fragrant.
step 6 Add the sage leaves to the skillet and coat with the butter. Fry them for 3 to 5 minutes. They're done when the butter begins to brown and the sage leaves are very fragrant.
step 7
Drain the sage leaves on a paper towel, and reserve the butter.
step 7 Drain the sage leaves on a paper towel, and reserve the butter.
step 8
Add the sliced persimmons to the butter and stir. Saute for 3 minutes, then turn off the heat.
step 8 Add the sliced persimmons to the butter and stir. Saute for 3 minutes, then turn off the heat.
step 9
Spread a dollop of whipped ricotta on each crostini, layer on a slice or two of persimmon, drizzle with a small bit of extra butter, and top with a crisped sage leaf. Serve and enjoy!
step 9 Spread a dollop of whipped ricotta on each crostini, layer on a slice or two of persimmon, drizzle with a small bit of extra butter, and top with a crisped sage leaf. Serve and enjoy!
Tags
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Appetizers
American
Shellfish-Free
Vegetarian
Thanksgiving
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