Persimmon Toast with Mascarpone, Ghee, and Warm Spices

A #ToastTuesday tale:

Once upon a time, there was a gluten free sourdough boule, the perfect Italian mascarpone, and the cutest persimmon that could. They all came together one gloriously bright, crisp Tuesday morning and together, they were perfection—creamy from the mascarpone, sweet from the persimmons, crunchy from the toasted gluten free sourdough, and all the while the smell of fried ghee was wafting through the house. In case you wanted to know what my Tuesday morning was like, this was it. Really happy we landed here today. The cinnamon and nutmeg add such a rich warmth to this toast so I highly recommend adding as well. If you’re without nutmeg, no worries at all— cinnamon here will do just fine.

Persimmon Mascarpone Toasts with Ghee, Cinnamon, Pecans, and Tropical Honey

Ingredients

2 slices fresh baked sourdough bread, toasted
1 small persimmon
1-2 tsp ghee
3-4 tbs mascarpone
1-3 tsp honey (I used “tropical” honey, from India)
3-5 pecans, chopped
Cinnamon
Pinch nutmeg

Instructions

Slice a small persimmon into about 1/4” slices and sprinkle with cinnamon and a small pinch of nutmeg.

In a small sauté pan, put about 2 tsp of ghee pan and turn on to med-high heat. Once ghee is completely melted, add sliced persimmons and fry, untouched for about 2 minutes. Flip to the other side and move around the pan lightly. Some of the edges might start to get brown after another minute or so. That’s good! Once you see a slight browning, remove from heat and set aside. 

Spread mascarpone on toasted slices, add persimmons, pecans, and drizzle with honey. Makes 2 toasts.