Preheat the oven to 350 degrees F (180 degrees C).
Ricotta Cheese (1 cup)
, 1 tsp zest and 2 tsp juice from the
Salt (1 pinch)
Honey (1 tsp)
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.
Thinly slice the
and gently pull the
Fresh Sage (3 sprigs)
of the stems.
Heat a skillet over medium low heat. Melt the
Unsalted Butter (1/2 cup)
and whisk while it begins to foam.
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.
Drain the sage leaves on a paper towel, and reserve the butter.
Add the sliced persimmons to the butter and stir. Saute for 3 minutes, then turn off the heat.
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!