Market Recipe: Jammy Persimmon Brie Toast

Market Recipe: Jammy Persimmon Brie Toast

by Mueller Market Chef Julia Whitehorn

Featured Ingredients:

• 2 baguettes – @texasfrenchbread
• 1 container brie – @lira_rossa
• 4-6 ripe persimmons – @lightseyfarms (*note from the chef: make sure your persimmons are extra squishy and ripe!)
• 1 bag arugula – @bouldinfoodforest

Quick Salad Ingredients:

• 2 tbs balsamic vinegar
• 2 tbs olive oil
• 1/2 lemon juiced 
• Salt and pepper to taste

Directions:

1. Thinly slice baguette rounds and add to a pan lightly drizzled with olive oil.
2. While toasting, slice brie in thin strips and layer over the bread. Let cook until fully melted.
3. Cut stems off of persimmon and scoop out the flesh with a spoon – making sure to discard the skin.
4. Puree the persimmons until a jam/marmalade texture and set aside.
5. Toss arugula with a simple dressing of the remaining ingredients.
6. Once the toasts are bubbling with cheese and turn lightly brown, serve with dressed arugula and a small spoonful of persimmon jam.