3 Fuyu persimmons, ripe but still firm
3 dried persimmons, Hoshigaki-style thinly sliced
½ cup whole milk ricotta cheese, we use Bellwether Farms
2 teaspoons Clif Family Kitchen extra virgin olive oil, plus more for bruschetta and finishing
1 teaspoon fresh lemon juice
¼ teaspoon fresh grated lemon zest
½ teaspoon kosher salt
Coarsely cracked black pepper
2 slices bread, from bread made in a large loaf pan sliced end-to-end
1-2 cloves of garlic
2 tablespoons Clif Family Persimmon Butter
Baby chard or other micro seasonal green to garnish
Slice persimmons in half and remove seeds. Using a mandolin or a sharp paring knife carefully shave persimmon halves into thin slices. Cut the dried persimmons into ¼” slices.
In a small mixing bowl combine the ricotta, olive oil, lemon juice, lemon zest, salt and several grinds of black pepper. Gently fold until combined and adjust the seasoning and lemon juice to taste.
Toast or grill bread slices well on both sides; the center should remain soft. Immediately rub one side of each toast with a halved clove of garlic. Brush both sides of each toast with olive oil. Transfer the toasts to a work surface, garlic side up.
Top with the ricotta spread, dividing it evenly. Cover the cheese spread with a layer of fresh persimmon slices, dot with persimmon butter and slices of dried persimmon. Drizzle with additional olive oil. Garnish with seasonal green leaves. Cut each slice into six pieces and serve immediately.