Happy November!!
There’s something about the cooler weather, twinkling stars as early at 6.00 p.m., and all the festive pumpkins and persimmons in the grocery store. Everything screams of holidays, parties and food. Everyone gets in the mood of perfecting their pies, the sides and their birds.
The appetizers are some of the last to be remembered. Don’t you think?
I have a great one for you. Just make a lot of it and have some bottles of chutney ready to go for your guests, they’ll want it.
A quick delicious way to impress your guest is not that hard. I’ve always loved having parties where the conversation flows and so does the food. Small bites have been a favorite of mine. This Bruschetta is a perfect starter for any party.
The beautiful mango wood serving board is from www.zgallerie.com. Find more serving platters in their store and online at www.zgallerie.com.
Hope you get to try it. It is amazing.
- 1 loaf of French Baguette
- Ricotta mixed with some salt and pepper
- Persimmon Chutney
- Olive oil to drizzle
- Micro greens
- Toasted Pistachios
- Freshly cracked pepper to top it off.
- 1 pound fuyu persimmon, peeled and finely chopped
- 1 tbsp peanut oil or any vegetable oil
- ½ tsp grated ginger
- ⅓ cup apple cider vinegar
- 1 tbsp lemon juice
- ½ tsp cumin
- ½ tsp fennel
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 2 tbsp powdered jaggery or brown sugar
- ¼ tsp red chili powder
- ⅓ tsp garam masala powder
- a pinch of asafoetida/hing
- salt as required
- In a pan, add the cumin, fennel, mustard and fenugreek and let toast until the it smells of spices, 2-4 minutes. Powder it coarsely.
- In a heavy bottomed pan, add oil and let it get hot. Add the grated ginger, the persimmon,jaggery, apple cider vinegar, lemon juice, garam masala, asafoetida and chilly powder. Mix well and bring it to low boil. Add the spice mix. Let it thicken, it will take about 30-40 minutes. Keep the flame on medium. Make sure not to burn the bottom. Store it airtight containers and keep refrigerated.
- Slice the bread to thin angled slices. Line the bread, top with a tbsp of ricotta, add a tsp of persimmon chutney. Top that with some micro greens and drizzle some olive oil
- over it. Lightly sprinkle some salt flakes and pepper and top with some toasted sliced pistachios.
Disclaimer: Thank you to Z Gallerie for sponsoring this post. All opinions expressed are purely my own.
Excellent idea Ash! Loved the chutney and since we also love canapes you do realize this recipe is a must-try for us:)
Have you tried grilling the bread for a couple of minutes in the oven broiler before applying the cheese and chutney? Does that sound good for this recipe?
Persimmons are now in season, so we’ll definitely get a couple in the farmer’s market this weekend to try your wonderful idea!
Have a beautiful day!
xoxoxo
What a delicious appetizer, Ash! The persimmon chutney sounds like the most amazing thing, and I need to try it before the season is over!
Thanks so much Marcie. It’s a take on a traditional Mango chutney, you can vary the spices, use what you love. Hope you get to try it sometime.
Asha, I’ve never heard of Persimmon Chutney nor have I ever had it – I wish I could reach through the screen and grab an appetizer as that chutney with jaggery and spices sound wonderful!
I wish I could you some right away. I know you will love it Sashi. It’s so so good.
We must have been on the same food wavelength, Asha. We have been eating lots of persimmons and still can’t get enough of them. Your chutney looks so tempting!
I just saw your beautiful salad Angie. You create some of the best salads ever. Definitely loving persimmons now. So yum.
xx
This post just inspired me with an idea for a small bites party – love the colors in this recipe too!
xx Yasmin
http://banglesandbungalows.com
Fabulous and thoughtful appetizer for autumn entertaining and Thanksgiving, Ash! I always love me some “bru-schett”, as we like to call it for short at our house. Lovely photos as always, my friend. 🙂 Thank you for sharing! xo
I bought some persimmons the other day and they are just sitting in the fruit bowl atm because I wasn’t sure what to do with them. This is such a creative recipe. Thanks!
Thank you so much.Hope you get to try it out,it’slovely. xx