Persimmon Bruschetta on Ciabatta

December 07, 2021

loaf of ciabatta, cut into thin slices
2 slices buffalo mozzarella (per serving)
1/2 cup persimmons, diced
1 tsp shallot, finely diced
1/2 green chili or jalapeño, finely diced
1 tsp habanada finely diced (optional)
1 tsp Trinidad perfume pepper (optional)
1/2 tsp fresh grated ginger
1/2 tsp cilantro
1 tsp Lindera Farms Heirloom Pepper Vinegar
1 tsp Lindera Farms Persimmon Vinegar
1 tsp lime juice
1/4 tsp salt
1 tbsp olive oil
mimolette, to finish

Preheat oven to 350F.
Mix persimmons, shallots, peppers, ginger, cilantro, lime juice, vinegar, and salt in a bowl.
Allow to macerate for a minimum of 1 hour, ideally 2-3.
Toss ciabatta slices with olive oil and bake for 5-10 minutes or until thoroughly toasted.
Remove from oven and add slices of mozzarella.
Set oven to broil and return slices for 1-2 minutes to allow cheese to melt.
Remove and top with the persimmon mixture.
Grate mimolette over the bruschetta and serve.

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