Persimmon Chutney Crostini
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!
Ingredients
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
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