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Ingredients
  

  • 3 fuyu persimmons
  • 3 oz . mild chèvre goat cheese
  • pomegranate molasses to taste
  • olive oil to taste
  • sea salt to taste
  • pepper to taste
  • 25-30 leaves fresh sage smaller ones preferred
  • 2 tbsp olive oil for frying sage

Instructions
 

  • Slice fuyu persimmons 1/4 inch thick and smear with mild chèvre goat cheese.
  • Heat 2 tablespoons olive oil in a small frying pan. When oil starts to sizzle, drop in 15-20 small fresh sage leaves and fry for 20-30 seconds.
  • Remove from heat, and use spoon to take sage leaves out of the oil. Place a crispy sage leaf on each persimmon bite.
  • Drizzle lightly with pomegranate molasses (or balsamic reductioand sage-infused olive oil from the pan, and sprinkle with a pinch of sea salt and freshly cracked pepper. Serve.