Roasted Persimmon Crostini

This is the perfect appetizer for Thanksgiving or a holiday party.  It's seasonal, low-maintenance, and the flavors are delicious.  Creamy brie, salty prosciutto, tangy mustard and fig spread, and sweet roasted persimmons.  Serve these with a cocktail and everyone will be happy.  

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Roasted Persimmon Crostini

makes about 20 crostini

1 baguette, sliced into 1/2 in slices on the bias
1 T olive oil
4 fuyu persimmons, peeled and sliced in wedges
1 T coconut oil, melted
1/2 t cinnamon
1 wedge brie
prosciutto
large handful arugula
2 T whole grain mustard
2 T fig jam
flaky sea salt, such as Maldon
 

Preheat oven to 350 degrees.  Toss the persimmon wedges with the coconut oil and cinnamon.  Lay out on a parchment-lined baking sheet and bake for about 30 minutes, until persimmon are soft and caramelized around the edges.  Set aside while you prepare the crostini.

Lay the baguette slices on a baking tray and drizzle with olive oil.  Bake until crostini are lightly golden and crisp.  While the crostini are baking, mix together the whole grain mustard and fig jam.  While the toasts are still warm, spread each with a little of the mustard/fig mixture.  Layer on a slice or two of brie, prosciutto, arugula and persimmon wedges.  Finish with a light sprinkle of sea salt and a drizzle of olive oil.