They’re so pretty you almost won’t want to eat them. Almost.
What You’ll Need:
1 persimmon, cut in half and sliced
4 ounces goat cheese, softened to room temperature
2 1/2 tablespoons maple syrup
4 slices thick-cut pancetta, finely diced (should equal about 1 1/4 cups)
1/4 cup roasted hazelnuts, chopped
Fresh sage, chopped, for garnish
What to Do:
Preheat your oven to 400°. Cut your bread slices into halves or thirds, depending on what size crostini you want, then spread them out in a single layer on a baking sheet. Drizzle with oil and sprinkle with salt. Bake for 10 minutes, flip the bread over, then bake for another 10 minutes.
Meanwhile, in a skillet set on medium heat, cook the pancetta for 10-12 minutes, stirring every few minutes, until it’s browned and crispy. Remove to a paper towel to allow it to drain and set aside.
Next, mix together the goat cheese and maple syrup until smooth.
To assemble the crostini, spread each piece of bread generously with the goat cheese mixture. Top with a slice of persimmon, then sprinkle with pancetta and hazelnuts and finish with a touch of sage. Enjoy!