I wish I could take credit for this, I can’t. It comes from Food & Wine. These are great for quick appetizers.
Recipe: Persimmon-Goat Cheese Wedges
Persimmon and Goat Cheese Appetizers Photo by Frances Janisch
Ingredients
- 1/2 cup salted roasted almonds, very finely chopped
- 1 1/2 teaspoons chopped flat-leaf parsley
- 4 ounces fresh goat cheese, softened
- 4 Fuyu persimmons, sliced crosswise 1/4 inch thick
- Aged balsamic vinegar, for serving
Method:
- In a small bowl, mix 3 tablespoons of the almonds and the parsley with the goat cheese. Divide the mixture into 6 equal pieces and roll each into a ball. Using a 2-inch round biscuit cutter, stamp out 12 rounds from the persimmon slices.
- Sandwich each goat cheese ball between 2 persimmon slices, pressing to flatten slightly. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight. Cut each round into quarters and transfer to a plate. Drizzle lightly with balsamic vinegar and serve.
Books By Hills Success With Writing Where & What in the World Blog
NoraLyn
Member: Society of Professional Journalists
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
