Persimmon & Mozzarella Bruschettas with Balsamic Glaze [vegetarian]

Persimmon & Mozzarella Bruschettas with Balsamic Glaze [vegetarian] by The Flexitarian

5 from 1 vote

DieTARY CHOICEEgg-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes

Prep Time 15

Cook Time 20

Total Time 35

Course Christmas Recipes, Entertaining, Quick & Easy, Vegetarian & Vegan Starters

Cuisine English

Servings bruschettas

Calories 162 kcal

Equipment

saucepan

frying pan or grill

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

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

Instructions

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.

Nutrition

Serving: 2bruschettasCalories: 162kcalCarbohydrates: 21gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 173mgPotassium: 129mgFiber: 1gSugar: 10gVitamin A: 738IUVitamin C: 10mgCalcium: 580mgIron: 1mg

Find this recipe online:

Persimmon & Mozzarella Bruschettas with Balsamic Glaze [vegetarian]

https://theflexitarian.co.uk/recipe-items/persimmon-mozzarella-bruschettas-with-balsamic-glaze-vegetarian/