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.
8ozwedge of blue cheese (If you're not into tangy cheeses, a nice brie would work well too.)
4sprigsfresh rosemary, picked from stems
fine SEA salt, to taste
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!
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