December 3, 2012
I had some left over persimmon after making this salad for Thanksgiving, so I sliced them into wedges and made these little appetizer sandwiches, which people seemed to really like! You could use any kind of cheese, really… but do make sure you choose Fuyu persimmons (the squat tomato looking ones that are eaten when crunchy and don’t leave a pasty taste in your mouth like those soft oblong ones).
Persimmons are my favorite autumn fruit and trees around the Bay Area are bursting with them right now. My friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree.
All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.