Persimmon Chutney Crostini

The holidays call for show-stopping appetizers that are both festive and full of seasonal flavour, such as my Persimmon Chutney Crostini. Crostini are topped with sharp white cheddar cheese and a sweet and tangy chutney made with ripe persimmons, aromatic spices, and a splash of citrus. It’s an easy yet elegant appetizer that will impress your guests this holiday season!

The Beauty of Persimmons: Fuyu vs. Hachiya

Persimmons are a delicious fruit that comes into season during the late fall and early winter. They may not be the most familiar fruit to North Americans, but are very popular in Asia, where they primarily grow.

The two most common varieties are Fuyu and Hachiya, each bringing a unique texture and taste to the table. Fuyu persimmons are squat and firm, making them ideal for slicing or dicing. Hachiya persimmons on the other hand, are elongated and need to be fully ripe (soft to the touch) to enjoy their sweet, jelly-like flesh.

When making this recipe, I make sure that the persimmons are soft, regardless of the variety. They should feel like a ripe tomato- not too firm, but not mushy!

For this Persimmon Chutney Crostini recipe, either variety works beautifully, as the fruit becomes the star ingredient regardless of its type. Plus, there’s no need to peel them—the skins soften as they meld with the other ingredients, adding a lovely texture and retaining their vibrant colour.

A Sweet, Spicy and Tangy Homemade Persimmon Chutney

The magic of these Persimmon Chutney Crostini lies in the balance of sweet, tangy, and spicy flavours. Along with persimmons, here are the key ingredients that create this delicious condiment:

• Ginger, Jalapeño, and Shallot: These aromatic ingredients are very common in other chutneys and are used here too. They provide the chutney with depth, heat, and a savoury undertone.
• Brown Sugar, Orange Zest, and Orange Juice: A trifecta of sweetness and citrus brightness balances the rich flavours and highlights the fruity notes of the persimmons.
• Apple Cider Vinegar: This tangy ingredient cuts through the sweetness, giving the chutney its signature tartness.
• Spices: Cinnamon, star anise, and black mustard seeds add warmth and complexity. The mustard seeds also add a mild nuttiness and crunch, which enhances the texture of the chutney.

The Cooking Process

Creating this persimmon chutney is a straightforward yet rewarding process:

1. Sauté the Aromatics: Begin by frying the shallots, ginger, and jalapeño in a bit of oil until fragrant and softened. This step ensures a flavorful base for the chutney.
2. Toast the Spices: Add the cinnamon, star anise, and black mustard seeds to the pan, allowing them to toast briefly for 2 to 3 minutes. This releases their essential oils and enhances their aroma.
3. Add Sweet and Tangy Ingredients: Stir in the brown sugar, orange juice, orange zest, and a splash of water. These ingredients create the luscious sauce that will coat the persimmons.
4. Cook Until Tender: Let the mixture simmer for about 15 minutes, stirring occasionally, until the flavors meld and the liquid reduces slightly. Once reduced, add the apple cider vinegar and cook for 2 minutes to remove the harsh flavour.
5. Fold in the Persimmons: Remove the pan from the heat before adding the diced persimmons. I cannot stress this enough! Avoid cooking or boiling the persimmons, as heat can cause the persimmons to coagulate and ruin the chutney’s texture. By folding them in off the heat, they cook very slowly with residual heat and retain their shape, vibrant colour, and fresh flavour.
6. Assemble the Crostini and Garnish: Toast sliced baguette with olive oil and salt. Top with a few slices of sharp white cheddar cheese, a heaping teaspoon of Persimmon Chutney, and pomegranate arils as a final garnish.

A Seasonal Delight that is Perfect for the Holidays

These Persimmon Chutney Crostini are the perfect way to use seasonal persimmons in a festive appetizer. The combination of crunchy toasted baguette, sharp white cheddar cheese, and the sweet-tangy chutney will have your guests so impressed…they will think you are a gourmet chef!

Get the Recipe: Persimmon Chutney Crostini

Persimmon Chutney Crostini

Melissa

These Persimmon Chutney Crostini are topped with sharp cheddar cheese and a sweet and tangy chutney made with ripe persimmons, aromatic spices, and a splash of citrus. It’s an easy yet elegant holiday appetizer that will impress all your guests!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Asian, Canadian, Indian

Servings 24

Calories 112 kcal

Ingredients

  

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For the Persimmon Chutney:

• 1 tablespoon olive oil
• 1 small shallot finely chopped
• 1 jalapeño finely chopped
• 1 teaspoon fresh ginger grated
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground cinnamon or 1 small cinnamon stick
• 1/4 teaspoon ground black pepper
• 1 star anise
• 1 teaspoon black mustard seeds
• 2 tablespoons brown sugar
• 1 tablespoon orange zest grated
• 1/3 cup orange juice freshly squeezed
• 1/4 cup water
• 3 tablespoons apple cider vinegar
• 2 cups ripe Fuyu or Hachiya persimmons finely diced (1-centimetre by 1-centimetre)

For the Crostini:

• 1 baguette sliced into 24 1 cm (½-inch) thick rounds
• 2 tablespoons olive oil
• 200 g sharp white cheddar cheese thinly sliced
• 1/2 cup pomegranate arils
• 1/4 teaspoon sea salt

Instructions

 

To Make the Chutney:

• DO NOT COOK OR BOIL THE PERSIMMONS IN THE CHUTNEY *SEE RECIPE NOTE.
• Heat the olive oil in a small pot over medium heat. Add the shallot, jalapeño, ginger, salt, and black pepper. Sauté for 3 to 4 minutes, until softened and fragrant.
• Add the cinnamon, star anise, and mustard seeds. Stir for 2 to 3 minutes over medium heat to toast the spices.
• Add the brown sugar, orange zest, orange juice, and water. Mix to combine. Bring the mixture to a simmer, then reduce the heat to medium low and cook for 15 minutes, stirring occasionally, until the liquid has reduced by one third and the shallots and peppers have softened.
• Add the apple cider vinegar to the chutney and cook for 2 to 3 minutes.
• Remove the pan from the heat and gently fold in the diced persimmons, letting the residual heat cook the persimmons. Allow the chutney to cool to room temperature.

To Make the the Crostini:

• Preheat your oven to broil. Arrange the baguette slices on a baking sheet and brush lightly with olive oil on both sides. Sprinkle with salt on both sides.
• Toast the slices in the oven for 2 to 3 minutes, flipping halfway through, until golden and crisp.

To Assemble:

• Top each toasted crostini with a slice of sharp white cheddar cheese. Spoon a generous amount of persimmon chutney over the cheese, then garnish with pomegranate arils.
• Serve immediately, or refrigerate the chutney in an airtight container for up to one week for a make-ahead option.

Video

Notes

• I cannot stress how important it is to NOT cook the persimmons in the chutney mixture. When I was testing the recipe, I found out the hard way that cooking them makes the chutney coagulate into an awful mess. For best results, use ripe persimmons and chop them into a 1-centimetre by 1-centimetre sized dice. The small size and softness of the ripe persimmons will allow them to cook through just enough with the residual heat of the pot. 
• This recipe made about 2 cups of persimmon chutney. 
• You can make the persimmon chutney up to one week in advance. Keep it in an airtight container in the refrigerator until ready to use. 

Nutrition

Calories: 112kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 179mgPotassium: 106mgFiber: 0.5gSugar: 2gVitamin A: 102IUVitamin C: 16mgCalcium: 79mgIron: 1mg

Keyword appetizer recipe, chutney recipe, holiday appetizer, persimmon chutney, persimmon chutney crostini, persimmon recipe, winter chutney

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