I had some left over persimmon after making this salad for Thanksgiving, so I sliced them into wedges and made these little appetizer sandwiches, which people seemed to really like! You could use any kind of cheese, really… but do make sure you choose Fuyu persimmons (the squat tomato looking ones that are eaten when crunchy and don’t leave a pasty taste in your mouth like those soft oblong ones).
If you can’t find persimmons, you could also use pears or apples. This is an easy cocktail hour snack to serve before dinner, and can easily be made ahead.
Persimmons are my favorite autumn fruit and trees around the Bay Area are bursting with them right now. My friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree.
All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.