Ingredients

The following ingredients have 7 Servings
  • 6-8 baguette slices (cut at an angle)
  • 2 persimmons (finely chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 tablespoons basil leaves (finely chopped)
  • ½ garlic clove
  • 2 teaspoons balsamic vinegar for drizzling on the bread
  • 3 tablespoons pine nuts (lightly toasted)
  • Salt and pepper to taste

Instruction

  • Puree a quarter of the chopped persimmon. Combine with the remaining persimmon, oil, lemon juice and basil, season, stir and set aside.
  • Heat up a griddle pan and grill the baguette slices for about 2 minutes on each side or until lightly browned. Remove from the pan and rub with the cut end of the garlic. Drizzle with a little balsamic vinegar. Top with the persimmon mixture and pine nuts and serve.