Ingredients:

• 2 Fuyu Persimmons, thinly sliced pieces and dress with olive oil and vinegar
• 2 sliced pieces of peasant bread (we used a sweet batard and sliced long way)
• ¼ cup of radicchio variegate di castelfranco, sliced into to ribbons
• 1/3 cup of formage blanco
• ¼ cup of Pomegranate seeds
• ¼ of pistachios, roughly chopped
• Quality vinegar of your choice to taste
• Quality Extra Virgin Olive Oil to taste
• Kosher salt and freshly ground black pepper to taste

Method:

• Toast two pieces of the bread in the oven at 375 degrees until the edges are nice and browned.
• Allow the bread to cool slightly and spread the fromage blanc to the bread and season with kosher salt and freshly ground black pepper.
• Place the sliced persimmons on top for the fromage blanc over lapping he pieces to make a nice row.
• Top the persimmons layer with the pomegranate seeds, the radicchio and the pistachios.
• Drizzle with the olive oil, vinegar and season to taste.
• Slice into four pieces each and serve at once.