I love when persimmons begin to arrive at my grocery store in autumn. This underused fruit is perfect for autumn and winter snacking.
1 persimmon, 1 baguette, 1 wedge of brie, fresh basil leaves, olive oil, balsamic glaze, fresh ground pink Himalayan salt
Slice the baguette into small pieces. Drizzle both sides with olive oil and toast. Thinly slice brie and layer onto the baguette slices. Slice the persimmon and then cut into thirds or fourths (depending on the size of your persimmon) and layer on top of the brie. Use your baker’s torch to lightly brown the edges and top of the persimmon and melt the edges of the brie. Sprinkle with fresh ground pink Himalayan salt and drizzle with balsamic glaze. Garnish with freshly slice basils leaves.