Crunchy bread, creamy ricotta, and crispy prosciutto are the perfect appetizer combination! Persimmon Crostini with Crispy Prosciutto and Whipped Ricotta is the decadent appetizer you deserve after 2020.
Who else is READY for a new year?! Let’s kick 2020 to the curb and head into 2021 with renewed energy, lessons learned, and a belly full of crostini. That’s right, crostini! I love a fun appetizer, and this Persimmon Crostini with Crispy Prosciutto and Whipped Ricotta is the perfect dish for snacking on New Year’s Eve.
I posted about persimmons on my Instagram story recently and I was shocked by how many people had never eaten or cooked with this tasty fruit! I knew right away I had to make a dish that shows off persimmons in all their glory, and this is it, friends. Persimmon Crostini to the rescue! Make it, fall in love with persimmons, crave it all year!
What is Persimmon?
First things first: what the heck is persimmon?! It’s a fruit! Persimmon looks a lot like a tomato but it’s TOTALLY different. Persimmons taste like a mango crossed with a sweet pepper with a tiny bit of cinnamon! Perfect for the holiday season. They have a silky texture and are somehow both tangy and sweet. Try a persimmon! I think you’ll love it! For this recipe, make sure you use the Fuyu variety!
What is Crostini?
Crostini is an Italian appetizer! It’s made of small slices of toasted bread made with any variety of toppings. Is it a fancy word for fancy toast? Maybe! You could make crostini with meat, cheeses, fruits…endless possibilities here, my friends! I topped this Persimmon Crostini with ricotta cheese whipped with oil, maple, and lemon (YUM!), crispy prosciutto (double YUM!), and of course, persimmons.
How to Cook Crispy Prosciutto
I buy thinly sliced prosciutto, lay it on a baking sheet lined with parchment, and bake it at 400F for 7-10 minutes. I put the sliced crostini bread on the same sheet and bake the two at the same time! The prosciutto will crisp up a little as it cools, so if it doesn’t immediately appear perfectly crispy don’t worry about it.
Whipped Ricotta Recipe
Instead of plain ricotta I whipped it together with a drizzle of maple, a squeeze of fresh lemon juice, and some salt and pepper. This really elevates the flavor of the ricotta and makes the spread feel extra special! You could make this ahead of time and store it in the refrigerator for easy assembly.
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Food Photography by Tanya PilgrimPrint
Makes 15-20 crostini
- 1 (15 oz) container ricotta cheese
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- Pinch of pepper
- 1 baguette or crusty bread, cut into rounds on the bias
- Olive oil for brushing
- 4 pieces of thinly sliced prosciutto
- 2 Fuyu persimmons, sliced into rounds, then in half
- 1 tablespoon chopped fresh mint
- Preheat the oven to 400 degrees. In a high speed blender or food processor, blend the ricotta, olive oil, maple syrup, lemon juice, salt and pepper until smooth and creamy, about 1 minute. When the mixture is blended, scrape it out into a bowl and set aside.
- Line a baking sheet with parchment paper and lay out the slices of prosciutto. Set aside.
- Brush the bread slices on both sides with olive oil and lightly sprinkle with salt and pepper. Place on another lined sheet pan.
- Toast both the bread and the prosciutto in the oven until bread is lightly browned and the prosciutto begins to crisp, about 7-10 minutes. Prosciutto will crisp up more as it cools.
- Top the crostini with whipped ricotta, a slice of persimmon, crispy prosciutto pieces, chopped mint, a drizzle of olive oil and an extra sprinkle of salt and pepper.