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Persimmon, Goat Cheese & Thyme Tartine

June 20, 2015 By JJ 3 Comments

Persimmon, Goat Cheese & Thyme Tartine

Remember my Radish & Butter open faced sandwich ramblings? Insert that here, but with two kinds of persimmons, goat cheese and thyme.

Or if you’re in the mood for a bit of information read on — because not only am I a geek at heart but until a few months back, when a box of glowing orange fruit showed up at my door, I’d never eaten a persimmon. (And now that I have I’m a bit in love. Really.)

Persimmon, Goat Cheese & Thyme Tartine

I’d heard the warnings about persimmons, stories of astringent fruit that when not yet ripe is slightly worse than eating a box of chalk then licking a cat — and as every persimmon I’d ever seen in a grocery store was as hard as a rock I simply wasn’t willing to risk my tastebuds.

The aforementioned box however included two different types of persimmons…

Persimmon, Goat Cheese & Thyme Tartine

One that was perfectly round, sitting proudly on its bottom and as firm as an apple. And another that was almost heart shaped, as soft as a water balloon and able to pose only on its side like a bored Botticelli model.

It turns out the round one is meant to be eaten hard and is called a sweet persimmon (or a fuyu so google tells me). It’s more like a pear in the shape of a squat tomato, and while still nice when soft and extra-ripe I preferred it firm.

The other one though is the tricky beast that gives persimmons a bad name. When unripe and firm it’s awful but when ripe — as the delivered gems were, luckily — the flesh is scoopable, almost jelly-like and beautifully sweet.

Persimmon, Goat Cheese & Thyme Tartine

As for the skin I had to ask Instagram what to do with it — the general consensus was eat it on the firm ones and scoop the flesh out of the soft ones.

I decided to put both on toasted sourdough with tangy goat cheese and herbal thyme, because apparently all I can manage these days is stuff on toast. C’est la vie.

Persimmon, Goat Cheese & Thyme Tartine

Persimmon, Goat Cheese & Thyme Tartine

Persimmon, Goat Cheese & Thyme TartineSweet and tangy, whenever wherever, because stuff on toast is a perfectly acceptable meal any time of day.

INGREDIENTS

  • sourdough or gf bread of choice
  • soft goat cheese or feta (or this, which would be stunning)
  • ripe persimmon
  • fresh or dry thyme

METHOD

Really? Toast, spread, slice or scoop, sprinkle, eat.

COOK’S NOTES

  • It’s worth noting that I’ve been spotting sweet firm persimmons everywhere lately but have not seen any of the soft traditional ones — probably since they’re so fragile when ripe and so awful when not. Luckily this works with both types.

vegetarian // gluten-free option // nut-free // soy-free

——
Persimmons were a gift, obviously. Opinions, recipe and editorial ramblings are entirely my own. 

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Filed Under: All Posts, Food, RecipeBox Tagged With: Almost Recipe, Autumn, Brunch, Cheese, Lunch, Persimmon, Refined Sugar Free, Sandwich, Snacks, Vegetarian

Comments

  1. Brenda J Hayes says

    June 21, 2015 at 10:32 pm

    NEVER TRIED ONE…WILL HAVE TO LOOK FOR THEM. THANKS.,

    Reply
  2. Helen | Grab Your Fork says

    June 21, 2015 at 10:52 pm

    Definitely a greater fan of fuji fruit – such a shame their season has practically ended though!

    Reply
  3. Bec says

    June 23, 2015 at 9:53 pm

    Looks great. I have never tried a Persimmon before and have never known what to do/what are they/what/what so you’ve just made my first persimmon adventure a lot easier!

    Reply

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