These Persimmon & Mozzarella Bruschettas with Balsamic Glaze make the perfect finger food whenever you have to entertain. Serve them as an appetizer nibble or as part of a buffet.
Originally from Asia, persimmons are such a Winter treat. They are so delicious and pair beautifully with cheeses such as mozzarella.
This recipe is easy and straightforward. It makes around 12 small bruschettas. You can of course scale it up if you need more. The balsamic glaze can be done very quickly and it is worth making your own rather than buying one that is already made.
Just make sure you get top quality buffalo mozzarella as it is much more flavoursome and creamy than cow’s milk mozzarella.
Persimmon & Mozzarella Bruschettas with Balsamic Glaze [vegetarian]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 1 large persimmon
- 300 g buffalo mozzarella
- 1/2 sourdough baguette
- olive oil
- small bunch of coriander
- 1/2 pomegranate
- 250 ml balsamic vinegar
- 60 g brown sugar
- salt & pepper
- Place the balsamic vinegar and sugar in a saucepan. Cook under medium / high heat until reduced by half. Set aside.
- Cut the baguette in 1cm slices [0.4 inches]
- Brush with olive oil. Lightly toast is a frying pan or under the grill.
- Cut the persimmon in small slices.
- On each baguette slice, place a chunk of mozarella, followed by some persimmon slices. Sprinkle some chopped coriander, pomegranate seeds. Season with salt & pepper.
- Drizzle balsamic glaze just before serving.
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