Toasted Bread with Fuyu Persimmons, Pomegranates and Fromage Blanc


  • 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


  • 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.

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