I love when persimmons begin to arrive at my grocery store in autumn. This underused fruit is perfect for autumn and winter snacking.
Ingredients:
1 persimmon, 1 baguette, 1 wedge of brie, fresh basil leaves, olive oil, balsamic glaze, fresh ground pink Himalayan salt
Directions:
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.
XOXO,
Young Wifey
Young Wifey's Blog 
Hi,
I was subscribing to another site and noticed I was still a subscriber to your blog. For years I have been wondering what happened and why there aren’t any more posts and just thought I’d ask.
Thank you
Bob DeLoyd
Hi Bob,
I switched jobs (from teaching middle school to teaching 1st grade) and our son’s sports schedules really kept us busy! Thanks for reaching out! Maybe someday things will settle.
Best,
Young Wifey