Crostini with Persimmon and Burrata

Serves 24

CROSTINI

2 baguettes, sliced ¼-inch thick 3 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt

PERSIMMON TOPPING

3 medium hachiya persimmons, stemmed and quartered

¼ cup water

2 tablespoons honey

½ teaspoon kosher salt, divided 1 teaspoon fresh lemon juice

Pinch of cinnamon

1 pound burrata

1 tablespoon extra-virgin olive oil 2 teaspoons high-quality balsamic vinegar 1 teaspoon fresh thyme leaves 2 tablespoons chopped chives 1 tablespoon chopped basil

2 teaspoons chopped tarragon

DIRECTIONS

Heat oven to 350 degrees. Place the sliced bread in a single layer on a sheet pan, brush with olive oil and sprinkle with salt. Bake until golden and crisp, about 15 minutes. Transfer to a cooling rack and cool completely. Adjust oven temperature to broil setting.

Use a food processor to puree the quartered persimmons and water, processing until the mixture is relatively smooth. Transfer to a saucepan set over medium heat and bring to a boil, while stirring. Add honey and ¼ teaspoon salt and continue to cook, stirring, for 1 minute more. Let cool completely, then add lemon juice and cinnamon.

Cut the burrata into slices and transfer to a sieve to drain for a few minutes. (It can be messy.)

Spread the persimmon puree in an 8-inch square baking pan (slightly larger is fine too). Top with burrata. Sprinkle with ¼ teaspoon salt. Broil for a few minutes, until the top starts to brown. Remove from oven.

If excess liquid formed while cooking, just spoon it off. Drizzle the dish with olive oil and balsamic vinegar. Use the herb mixture to garnish the top. Serve with the toasted crostini.