This Roasted Persimmon Burrata Crostini recipe will be the star of the show at your next get together. Roasted persimmon, creamy Burrata cheese, and fresh thyme top crunchy bread for an appetizer that’s irresistible!
Hi SoFabFood friends! Denisse here from Le Petit Eats to share a wonderfully seasonal savory fruit recipe with you that’s perfect for all of your entertaining needs!
This Roasted Persimmon Burrata Crostini combines so many wonderful elements into one delicious bite. As a chef and caterer, I’m always trying to create a balance of flavors and textures when designing a recipe. My favorite dishes always contain some juxtaposition: creamy/crunchy, sweet/savory, bright/rich, etc. Using fruits in a savory dish is a great way to achieve this sense of balance, and this Roasted Persimmon Crostini has it all.
Roasted Persimmon Burrata Crostini with Thyme
The vibrant orange hue of the persimmons paired with a pop of deep green from the fresh thyme garnish, set on a blanket of snowy white burrata makes for the perfect seasonal appetizer. The sweetness and richness of the persimmon and burrata is offset by a bit of lemon zest to bring a hint of brightness to this beautiful appetizer.
If you’ve never roasted persimmons before, now is the time to try. Persimmons are prevalent at the markets now, so pick up a bunch and get ready to be amazed at all the different ways you can use them in recipes. I have to admit that growing up I wasn’t a big fan of persimmons, but now I realize just how versatile they are, lending themselves well to both sweet and savory recipes.
The Hachiya variety is my favorite for baking (just make sure to ripen them fully; an unripened Hachiya persimmon is the last thing you want to put in your mouth – trust me on this). The Fuyu variety pictured here can be used in its crisper/less-ripe stage for things like salads and cheese plates. Then as they ripen, roast them to caramelize and enhance their sweetness like I did here for this small bites recipe.
- 6 firm Fuyu persimmons, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon Meyer lemon zest
- ¼ teaspoon salt
- 1 loaf rustic bread, sliced
- 6 ounces Burrata cheese
- Fresh thyme, for garnish
- Flaky sea salt, for garnish
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- In a small bowl, toss persimmons gently with oil, lemon zest, and salt. Spread persimmons on baking sheet. Roast for about 15 minutes, or until persimmons are tender.
- Toast bread slices in a toaster or oven to desired doneness. Let cool slightly, then spread each slice with a thin layer of Burrata. Top with roasted persimmon and garnish with fresh thyme leaves and flaky sea salt.
Home Chef Tip: For a different flavor combination, you can swap the Burrata for cream cheese or another creamy cheese you prefer.
We hope you love this Roasted Persimmon Burrata Crostini recipe from SoFabFood Home Chef, Denisse from Le Petit Eats, as much as we do. If you like this recipe, be sure to stop by our Appetizer Section for even more small bites for your upcoming get togethers. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!