amounts are approximate. The persimmon slices absorb a lot of lemon
juice, olive oil, and salt. I like lots of goat cheese. But you
might want just a little bit. Or you could do parmesan instead. No matter
what use lots of pomegranate and parsley.
2 fuyu persimmons (don't use hachiya)
3 tablespoons olive oil
2 big pinches of salt
seeds from 1/2 pomegranate
4 tablespoons crumbled goat cheese
2 big handfuls of warm toasted pine nuts
Thinly slice the persimmons (as thin as a piece of paper) with a serrated knife or a mandoline. Spread the slices out on a big platter, overlapping them a bit. Squeeze the lemon all over the persimmon slices. Let it absorb. Squeeze a little more. Drizzle over the olive oil. Generously season with the salt. Sprinkle the pomegranate seeds, warm pine nuts, goat cheese, and parsley all over. Serve with warm buttered bread.