Sandwich #268–“Thanksgiving Snack” Broiled Persimmon with Bresaola and Homemade Ricotta

By 300 Sandwiches

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#268persimmonLO This sandwich is a delicious getting-ready-for-Thanksgiving treat.

E and I are hosting Thanksgiving once again this year, the third year in a row. As each holiday comes, E and I become a more cohesive holiday hosting team. The first year we cooked….well, really E and his mom cooked, because I wasn’t that strong of a chef, so I stuck to the easier tasks like pouring drinks and doing dishes. I made sweet potatoes, but also ruined them when I put way too much flour in the crumble topping. E’s mom had to come in and save the dish, reworking the proportions of brown sugar to butter to get a sweet, pebble like crust.

Now, E and I truly tackle dinner together. Turkey is a team effort to brine, stuff, baste and carve. I can cook up a sweet potato casserole easily without the brown dusty topping, while E handles mashed potatoes. I’ll do pumpkin cheesecake while E poaches pears for dessert. In between cooking, we both pour the wine for guests.

A delicious Thanksgiving day appetizer is sandwich #268: broiled fuyu persimmon with bresaola and ricotta cheese. E and I snacked on these while e-mailing T-day invitations to our friends. Thin-sliced salty cured meat paired well with sweet roasted persimmon, particularly on thinly slices crostini or bread. We’ve been snacking on warm persimmons for dessert for weeks while they’re in season. They’re great with ice cream, and IN ice cream. E and I plan on using that ice cream maker I got over the summer to make persimmon ice cream for Thanksgiving dessert.

2 fuyu persimmons, sliced
2 tablespoons honey
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon lime juice
10-12 slices bresaola
1/2 cup ricotta cheese
1 baguette, sliced into thin pieces, or 8 pieces of thin crostini

Broil the persimmon: Brush sliced persimmon with honey, and sprinkle fruit with brown sugar, cinnamon and nutmeg. Lay slices on aluminum foil-lined baking sheet. Broil for about 5 minutes or until fruit is browned and soft. Remove from oven. Sprinkle a few drops of lime juice on slices and let cool.

On slices of bread, layer on bresaola, persimmon, and ricotta cheese. Top with another piece of bread and serve. Makes at least 4 small sandwiches.

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