Persimmon Bruschetta

This persimmon bruschetta makes for a delicious holiday appetizer. Forgo out-of-season tomatoes and try this combo of fresh persimmon, cashew cream cheese and chives.

Course Appetizer, Breakfast

Cuisine American, soy-free

Prep Time 20

Total Time 20

Servings people

Calories 360kcal

Author Hannah Sunderani

Ingredients

Cashew Cream Cheese

1 cup raw cashews soaked in water overnight
2 tbsp nutritional yeast
1/4 tsp sea salt
1 tsp apple cider vinegar
1/2 tsp olive oil
1/2 lemon juiced
water splashes, if needed

Maple Spice

1/2 cup maple syrup
1/4 cup coconut oil melted
1/4 cup apple cider vinegar
1 tsp cayenne pepper flakes
salt

Other ingredients

6 slices whole wheat bread
3 persimmons chopped into small chunks
pinch fresh chives chopped (for topping)
pinch sea salt and pepper to sprinkle

US Customary - Metric

Instructions

Begin by making your cashew cream cheese: in a blender add soaked cashews, nutritional yeast, sea salt, apple cider vinegar, olive oil, and lemon juice. Blend until smooth. Optional to add splashes of water for blending, if needed.
Make maple spice: Combine maple syrup, melted coconut oil, apple cider vinegar, cayenne pepper flakes and a pinch of salt in a small bowl. Whisk to combine.
Toast bread and top each with a thick layer of cashew cream cheese. Generously add on chopped persimmon to each. Drizzle with spiced maple syrup. Sprinkle with chopped chives, sea salt and pepper .

Notes

Note: Cashew cream cheese will keep in fridge for up to 1 week.

Nutritional information is a rough estimate.

Nutrition