Pomegranate Persimmon Crostini Recipe


20 mins


10 mins




  • 1 baguette, sliced
  • Olive oil
  • Flaked salt
  • Pepper
  • 8 oz block feta, crumbled (room temp)
  • 3 oz cream cheese, (room temp)
  • 2 tsp ground cardamom

  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1 Tbsp freshly grated ginger
  • 1 Tbsp fresh thyme
  • 1 Hachiya persimmon
  • 1 pomegranate

Pomegranate Persimmon Crostini arranged on a small wooden cutting board

Pomegranate Persimmon Crostini

  1. Preheat oven to 375º.
  2. Drizzle baguette slices with oil then salt and pepper to taste. Bake for 7-8 minutes or until crispy (bread should still have a chew to it and not be super crunchy).
  3. Combine feta, cream cheese, cardamom, lemon juice, salt, ginger, and thyme in a bowl. Use a hand mixer to mix until smooth. Set aside.
  4. Remove pomegranate seeds from pomegranate. Set aside. Core the persimmon as you would a tomato, then using a spoon, scrape the fruit away from the inside of the skin. If your persimmon is ripe enough, the fruit should be a texture similar to jelly. Scoop out the fruit into a ramekin or small bowl. Set aside.
  5. To build crostini, slather a layer of whipped feta on top of a bread slice. Then top with pomegranate seeds, a small spoonful of persimmon, and fresh thyme. Enjoy!

Pomegranate Persimmon Crostini