If you’re looking for something a little bit different as an appetizer or small snack, try out these easy to make persimmon bruschetta crostinis. Just dice up a persimmon into little 1/4 inch cubes, thinly slice some fresh basil leaves and mix in a bowl with some olive oil and a sweet vinaigrette. I use a honey ginger vinaigrette in this recipe but if you don’t have a sweet vinaigrette handy, just mix a little sugar into some regular white vinegar until you get the flavor you want.

For the crostinis, I just use a small baguette and thinly slice it and toss it in the oven at 350 until lightly crispy then top each piece with some whipped goat cheese. Top with the persimmon mixture, season with salt and there you go.