Ingredients:

•  6 fresh Catania persimmons, skins and ends removed

•  6 large strawberries, diced

•  2 tbsp. white onion, diced

•  2 tbsp. cilantro leaves, chopped

•  2 tbsp. basil leaves, chopped

•  1 tsp. grated ginger

•  2 Catania limes, freshly squeezed

• 2 tbsp balsamic vinegar

• Baguette

Directions:

1. Chop the persimmons into a small dice and add to a bowl.

2. Add the rest of the ingredients. Squeeze the juice of both limes and stir to combine.

3. Place baguette slices on a baking sheet. Drizzle with olive oil. Broil until crispy and lightly toasted. 

4. Top each baguette slice with the persimmons mixture and drizzle with balsamic vinegar over top of the bread.

3. Serve immediately or up to three days in the fridge.

Other FOOD RECIPES