Persimmon puree, burrata top a crostini appetizer

My hachiya persimmon tree is practically bursting with fruit at this time of year. Even after offering so many persimmons to friends and neighbors, the abundance is still overwhelming. So I’ve created a new recipe to put the fruit to good use.

Hachiya persimmons are larger and more acorn-shaped than fuyu persimmons, and distinctly puckery until they’re fully ripe. Baking them transforms their astringency to sweetness. Here, I’ve used a persimmon puree for crostini — the puree is delicious on your morning toast, too — paired with burrata, the popular fresh Italian cheese made from mozzarella and cream. The outer mozzarella shell is filled with stracciatella and cream, which gives the cheese its soft texture. For this recipe, you’ll want to cut into the burrata to drain some of the excess liquid. (If you would prefer a less expensive cheese, you can substitute mozzarella, but there is nothing quite like burrata.)

Serve this dish right in the baking pan, garnished with herbs and a drizzle of balsamic vinegar, with the crostini alongside.

Crostini with Persimmon and Burrata

Serves 24 INGREDIENTS

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 INSTRUCTIONS

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 pu

ree 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. Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company.