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Roasted Persimmons

A delicious fall hors d'oeuvre...roasted persimmons with melted blue cheese and lightly sweetened fruit and nut crackers. These delicious treats are great for celebrations or just a lazy day of healthy (ish) snacking.
Course: Appetizer
Cuisine: American
Keyword: cracker hors d'oeuvre recipe, fruit hors d'oeuvre recipe, fuyu persimmons, hors d'oeuvre recipe, persimmon hors d'oeuvres, persimmons, roasted persimmon recipe, roasted persimmons

Ingredients

  • 6 Fuyu persimmons (See blog above to be sure you get the right persimmon. This is very important!!!)
  • 1-2 tablespoons extra virgin olive oil
  • 1 package fruit and nut crackers (I used Lesley Stowe's Raincoast Crisps cranberry & hazlenut crackers for this recipe.)
  • 8 oz wedge of blue cheese (If you're not into tangy cheeses, a nice brie would work well too.)
  • 4 sprigs fresh rosemary, picked from stems
  • fine SEA salt, to taste
  • 1-2 tablespoons honey

Instructions

  • Preheat oven to 400F. Line a 9 x 13 baking sheet with parchment paper.
  • Drizzle about 1.5 T olive oil on top of parchment paper and spread with fingers or a pastry brush to ensure parchment paper is covered with a thin layer of oil. Sprinkle with fresh rosemary leaves.
  • Remove stem from persimmons and slice into 1/4" thick slices, horizontally. (Remove any seeds if you find them.) Place persimmon slices on top of parchment paper. Drizzle a bit more olive oil on top of persimmons, along with sprinkle of fine sea salt. Spread with fingers or pastry brush.
  • Bake persimmon slices at 400F for 10 minutes. Flip them over and bake another 5 minutes, until edges are beginning to golden.
  • While persimmons are baking, slice blue cheese into 1/4" thick slices.
  • Remove parchment paper (with persimmons) and place on cooling rack. Reline baking sheet with a new layer of parchment paper. Place crackers on parchment paper, layering one slice of persimmon atop each cracker. Next, top persimmons with a slice of blue cheese.
  • Return pan to oven and bake for about 3 minutes, until blue cheese is beginning to melt. Remove crackers from pan and place on serving platter. Top each cracker with any remaining crisped rosemary, along with a drizzle of honey.
  • Serve warm and enjoy!

Notes

If you love this recipe as much as I do, please write a five-star review in the comment section below and/or help me share on Insta and Facebook!